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"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
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"disqusTitle": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114225 http://ww2.kqed.org/bayareabites/?p=114225",
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"excerpt": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
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"description": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED",
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"headline": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"datePublished": "2016-12-29T08:23:54-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \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": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
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"description": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo | KQED",
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"headline": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"datePublished": "2016-12-26T10:25:26-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Classic Holiday Dinner Menu",
"title": "Bay Area Bites Classic Holiday Dinner Menu",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Make this holiday truly spectacular with a feast to celebrate with friends and family. At the center of the table, a magnificent beef prime rib roast with plenty of savory jus. And you can't have roast beef without pillowy, eggy Yorkshire puddings alongside. Decadent creamed spinach is a steakhouse staple and will feel right at home alongside our favorite potatoes, British-style roasties. \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Slow-Roasted Beef Prime Rib Roast\u003c/strong>\u003c/a>\u003cbr>\nThis majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.\u003c/p>\n\u003cfigure id=\"attachment_114043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">\u003cstrong>A Christmas Holiday Classic: Yorkshire Puddings\u003c/strong>\u003c/a>\u003cbr>\nCrispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!\u003c/p>\n\u003cfigure id=\"attachment_114155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg\" alt=\"Yorkshire Puddings\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yorkshire Puddings \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Creamed Spinach\u003c/strong>\u003c/a>\u003cbr>\nRegardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!\u003c/p>\n\u003cfigure id=\"attachment_114182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_114169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/roasties-final11.jpg\" alt=\"British-Style Roasties\" width=\"1000\" height=\"669\" class=\"size-full wp-image-114169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">British-Style Roasties \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Bay Area Bites Holiday Dessert Recipes:\u003c/h3>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\" target=\"_blank\">Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\" target=\"_blank\">Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\" target=\"_blank\">Classic Spiced Maple Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\" target=\"_blank\">Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\" target=\"_blank\">All-American Dessert Recipe: Classic Apple Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\" target=\"_blank\">Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\" target=\"_blank\">(Better than) Pumpkin Pie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Make this holiday truly spectacular with a feast to celebrate with friends and family. At the center of the table, a magnificent beef prime rib roast with plenty of savory jus. And you can't have roast beef without pillowy, eggy Yorkshire puddings alongside. Decadent creamed spinach is a steakhouse staple and will feel right at home alongside our favorite potatoes, British-style roasties. \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Slow-Roasted Beef Prime Rib Roast\u003c/strong>\u003c/a>\u003cbr>\nThis majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.\u003c/p>\n\u003cfigure id=\"attachment_114043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">\u003cstrong>A Christmas Holiday Classic: Yorkshire Puddings\u003c/strong>\u003c/a>\u003cbr>\nCrispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!\u003c/p>\n\u003cfigure id=\"attachment_114155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg\" alt=\"Yorkshire Puddings\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yorkshire Puddings \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Creamed Spinach\u003c/strong>\u003c/a>\u003cbr>\nRegardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!\u003c/p>\n\u003cfigure id=\"attachment_114182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_114169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/roasties-final11.jpg\" alt=\"British-Style Roasties\" width=\"1000\" height=\"669\" class=\"size-full wp-image-114169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">British-Style Roasties \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Bay Area Bites Holiday Dessert Recipes:\u003c/h3>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\" target=\"_blank\">Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\" target=\"_blank\">Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\" target=\"_blank\">Classic Spiced Maple Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\" target=\"_blank\">Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\" target=\"_blank\">All-American Dessert Recipe: Classic Apple Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\" target=\"_blank\">Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\" target=\"_blank\">(Better than) Pumpkin Pie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Christmas Holiday Classic: Creamed Spinach",
"title": "A Christmas Holiday Classic: Creamed Spinach",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114171 http://ww2.kqed.org/bayareabites/?p=114171",
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"excerpt": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
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"description": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
"title": "A Christmas Holiday Classic: Creamed Spinach | KQED",
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"headline": "A Christmas Holiday Classic: Creamed Spinach",
"datePublished": "2016-12-20T14:12:49-08:00",
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"slug": "a-christmas-holiday-classic-creamed-spinach",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Christmas Classic: Yorkshire Puddings",
"title": "A Holiday Christmas Classic: Yorkshire Puddings",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \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": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
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"description": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
"title": "A Holiday Christmas Classic: Yorkshire Puddings | KQED",
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"headline": "A Holiday Christmas Classic: Yorkshire Puddings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
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"description": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast | KQED",
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"headline": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"title": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"title": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Savory Black Beans",
"title": "Mexican-Style Thanksgiving: Savory Black Beans",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"description": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
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"description": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice | KQED",
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"headline": "Mexican-Style Thanksgiving: Mexican-Style Rice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
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"description": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED",
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"headline": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
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"description": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED",
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"headline": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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