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"disqusTitle": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"title": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\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>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant 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>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\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>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\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>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant 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>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Springtime Grilled Artichokes with Romesco Sauce",
"title": "Springtime Grilled Artichokes with Romesco Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
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"description": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
"title": "Springtime Grilled Artichokes with Romesco Sauce | KQED",
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"headline": "Springtime Grilled Artichokes with Romesco Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"title": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!",
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"description": "Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!",
"title": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries | KQED",
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"headline": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"datePublished": "2016-05-06T09:27:26-07:00",
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"slug": "mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wendy Goodfriend’s lovely mom Suzi has been making this brisket for longer than I can remember, and I’ve known her for well over twenty years. In fact, she’s been making it for so long, and serving it at her annual Passover dinners, that it’s become legendary amongst her friends and family. I was lucky enough to get her recipe years ago, a scribbled note on a well-used (splattered) recipe card, which contains brief instructions that can be interpreted in multiple ways.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_94355\"]\u003cbr>\nThis is my version of Suzi’s brisket, but with more detailed directions (and maybe a few embellishments of my own). I used a first cut brisket, which is what Suzi has always used. It’s the leaner cut of brisket, but as long as you leave a nice layer of fat on top (don’t trim it all away or the brisket won’t end up meltingly tender!) it turns out great. \u003c/p>\n\u003cp>The brisket is seasoned simply with salt and plenty of freshly ground black pepper, then seared until brown on the stovetop. I throw plenty of onions in with the browned bits left in the pan to sop up all the flavor, and cook those until tender and golden before adding celery, plenty of garlic, and a bottle of beer. The secret ingredient though is the bottle of Heinz Chili Sauce that is spread over the top of the brisket. It adds a nice sweet and chili-spiced flavor to the tender, fall-apart slices of brisket.\u003c/p>\n\u003cp>After about 6 hours, I like to remove the brisket, get it all prepped and sliced, and then return it to the oven to finish cooking. That way, when it is fall-apart tender and ready to eat, you can take it directly from the oven to the table without any hassle. A great time-saver when you have a lot of guests around the table. \u003c/p>\n\u003cp>Roast the carrots separately and then use them to garnish the brisket. If you like, you could also add a couple of finely diced carrots to the onions to sweeten the sauce.\u003c/p>\n\u003cfigure id=\"attachment_108652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-above.jpg\" alt=\" Ma’s Passover Brisket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ma’s Passover Brisket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mom’s Passover Brisket\u003c/h3>\n\u003cp>\u003cem>Makes about 10 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5–6 pound first cut (or center cut) beef brisket\u003c/li>\n\u003cli>1 1/2 tablespoons kosher salt, plus more as needed\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons plus 2 teaspoons olive oil\u003c/li>\n\u003cli>3 large yellow onions, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>3 stalks celery, finely diced\u003c/li>\n\u003cli>4 large cloves garlic, minced\u003c/li>\n\u003cli>1-2 (12 fl oz) bottle amber beer or Guinness Stout for extra rich flavor (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 (12 oz) bottle Heinz Chili Sauce (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 large bunch small carrots, trimmed, scrubbed, and halved if large\u003c/li>\n\u003cli>Handful fresh chopped parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325°F. Position one oven rack in the center of the oven and one in the lower third of the oven. Trim the thick layer of fat from the brisket, leaving 1/4 inch of fat. Pat the brisket dry, then season the brisket all over with the salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_108659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg\" alt=\"Pat the brisket dry, then season the brisket all over with the salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the brisket dry, then season the brisket all over with the salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place a heavy roasting pan just large enough to hold the brisket on the stovetop and heat over medium-high. Add the 3 tablespoons oil, then add the brisket. Sear until well-browned on both sides, turning once, about 10 minutes total. Transfer to a platter.\u003c/li>\n\u003cfigure id=\"attachment_108661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-seared.jpg\" alt=\"Sear until well-browned on both sides, turning once, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear until well-browned on both sides, turning once, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery, garlic, and beer, and turn off the heat.\u003c/li>\n\u003cfigure id=\"attachment_108663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-veg.jpg\" alt=\"Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-beer.jpg\" alt=\"Add beer, and turn off the heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add beer, and turn off the heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. Cover the roasting pan tightly with two layers of aluminum foil. Transfer to the middle rack of the oven and braise, basting about once an hour, until the brisket is very tender, about 6 hours. (Add another beer to the sauce/braising liquid if it gets low or dry.)\u003c/li>\n\u003cfigure id=\"attachment_108648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg\" alt=\"Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-cover-foil.jpg\" alt=\"Cover the roasting pan tightly with two layers of aluminum foil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the roasting pan tightly with two layers of aluminum foil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-baste.jpg\" alt=\"Transfer to the middle rack of the oven and braise, basting about once an hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the middle rack of the oven and braise, basting about once an hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the brisket to a cutting board and tent with foil. Pour the sauce through a sieve into a bowl and skim the grease off the top. Add about half the onions to a 9x13 inch baking dish. Scrape the chili sauce off the top of the brisket and transfer to a small bowl. Trim away as much fat as you like, then cut the brisket across the grain into thin slices. Add the brisket slices to the baking dish, spread with the chili sauce, and top with the remaining onions. Add enough of the cooking liquid to come halfway up the side of the dish. Cover tightly with the foil and return to the oven for one more hour, or until the brisket is fall-apart tender.\u003c/li>\n\u003cli>At the same time, spread the carrots on a baking sheet, drizzle with olive oil and sprinkle with salt. Place the baking sheet on the lower oven rack.\u003c/li>\n\u003cli>You can serve the brisket straight out of the baking dish, topped with the carrots or transfer to a warm serving platter and surround with the carrots.\u003c/li>\n\u003cfigure id=\"attachment_108655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished.jpg\" alt=\"Transfer to a warm serving platter and surround with the carrots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a warm serving platter and surround with the carrots. \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": "Fall-apart tender braised brisket is a mainstay on many Passover tables. And it couldn’t be simpler to make!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wendy Goodfriend’s lovely mom Suzi has been making this brisket for longer than I can remember, and I’ve known her for well over twenty years. In fact, she’s been making it for so long, and serving it at her annual Passover dinners, that it’s become legendary amongst her friends and family. I was lucky enough to get her recipe years ago, a scribbled note on a well-used (splattered) recipe card, which contains brief instructions that can be interpreted in multiple ways.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my version of Suzi’s brisket, but with more detailed directions (and maybe a few embellishments of my own). I used a first cut brisket, which is what Suzi has always used. It’s the leaner cut of brisket, but as long as you leave a nice layer of fat on top (don’t trim it all away or the brisket won’t end up meltingly tender!) it turns out great. \u003c/p>\n\u003cp>The brisket is seasoned simply with salt and plenty of freshly ground black pepper, then seared until brown on the stovetop. I throw plenty of onions in with the browned bits left in the pan to sop up all the flavor, and cook those until tender and golden before adding celery, plenty of garlic, and a bottle of beer. The secret ingredient though is the bottle of Heinz Chili Sauce that is spread over the top of the brisket. It adds a nice sweet and chili-spiced flavor to the tender, fall-apart slices of brisket.\u003c/p>\n\u003cp>After about 6 hours, I like to remove the brisket, get it all prepped and sliced, and then return it to the oven to finish cooking. That way, when it is fall-apart tender and ready to eat, you can take it directly from the oven to the table without any hassle. A great time-saver when you have a lot of guests around the table. \u003c/p>\n\u003cp>Roast the carrots separately and then use them to garnish the brisket. If you like, you could also add a couple of finely diced carrots to the onions to sweeten the sauce.\u003c/p>\n\u003cfigure id=\"attachment_108652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-above.jpg\" alt=\" Ma’s Passover Brisket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ma’s Passover Brisket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mom’s Passover Brisket\u003c/h3>\n\u003cp>\u003cem>Makes about 10 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5–6 pound first cut (or center cut) beef brisket\u003c/li>\n\u003cli>1 1/2 tablespoons kosher salt, plus more as needed\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons plus 2 teaspoons olive oil\u003c/li>\n\u003cli>3 large yellow onions, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>3 stalks celery, finely diced\u003c/li>\n\u003cli>4 large cloves garlic, minced\u003c/li>\n\u003cli>1-2 (12 fl oz) bottle amber beer or Guinness Stout for extra rich flavor (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 (12 oz) bottle Heinz Chili Sauce (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 large bunch small carrots, trimmed, scrubbed, and halved if large\u003c/li>\n\u003cli>Handful fresh chopped parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325°F. Position one oven rack in the center of the oven and one in the lower third of the oven. Trim the thick layer of fat from the brisket, leaving 1/4 inch of fat. Pat the brisket dry, then season the brisket all over with the salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_108659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg\" alt=\"Pat the brisket dry, then season the brisket all over with the salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the brisket dry, then season the brisket all over with the salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place a heavy roasting pan just large enough to hold the brisket on the stovetop and heat over medium-high. Add the 3 tablespoons oil, then add the brisket. Sear until well-browned on both sides, turning once, about 10 minutes total. Transfer to a platter.\u003c/li>\n\u003cfigure id=\"attachment_108661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-seared.jpg\" alt=\"Sear until well-browned on both sides, turning once, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear until well-browned on both sides, turning once, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery, garlic, and beer, and turn off the heat.\u003c/li>\n\u003cfigure id=\"attachment_108663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-veg.jpg\" alt=\"Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-beer.jpg\" alt=\"Add beer, and turn off the heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add beer, and turn off the heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. Cover the roasting pan tightly with two layers of aluminum foil. Transfer to the middle rack of the oven and braise, basting about once an hour, until the brisket is very tender, about 6 hours. (Add another beer to the sauce/braising liquid if it gets low or dry.)\u003c/li>\n\u003cfigure id=\"attachment_108648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg\" alt=\"Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-cover-foil.jpg\" alt=\"Cover the roasting pan tightly with two layers of aluminum foil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the roasting pan tightly with two layers of aluminum foil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-baste.jpg\" alt=\"Transfer to the middle rack of the oven and braise, basting about once an hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the middle rack of the oven and braise, basting about once an hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the brisket to a cutting board and tent with foil. Pour the sauce through a sieve into a bowl and skim the grease off the top. Add about half the onions to a 9x13 inch baking dish. Scrape the chili sauce off the top of the brisket and transfer to a small bowl. Trim away as much fat as you like, then cut the brisket across the grain into thin slices. Add the brisket slices to the baking dish, spread with the chili sauce, and top with the remaining onions. Add enough of the cooking liquid to come halfway up the side of the dish. Cover tightly with the foil and return to the oven for one more hour, or until the brisket is fall-apart tender.\u003c/li>\n\u003cli>At the same time, spread the carrots on a baking sheet, drizzle with olive oil and sprinkle with salt. Place the baking sheet on the lower oven rack.\u003c/li>\n\u003cli>You can serve the brisket straight out of the baking dish, topped with the carrots or transfer to a warm serving platter and surround with the carrots.\u003c/li>\n\u003cfigure id=\"attachment_108655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished.jpg\" alt=\"Transfer to a warm serving platter and surround with the carrots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a warm serving platter and surround with the carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Strawberry-Meyer Lemon Coffeecake",
"title": "Strawberry-Meyer Lemon Coffeecake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n[aside tag=\"easter\"]\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\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>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "107930 http://ww2.kqed.org/bayareabites/?p=107930",
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"excerpt": "A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.",
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"description": "A layer of sweet strawberries and loads of lemon flavor will make this unexpected coffeecake an Easter springtime favorite.",
"title": "Strawberry-Meyer Lemon Coffeecake | KQED",
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"headline": "Strawberry-Meyer Lemon Coffeecake",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who knows me knows that I’m a sucker for anything containing lemon, be it sweet or savory. I’m an even bigger sucker for anything containing Meyer lemons. I love them so much that I have planted a Meyer lemon tree in every single residence I’ve lived in since moving to the Bay Area 22 years ago. And I’ve lived in quite a few.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHaving just recently moved (again! and hopefully for the last time), I went out this past weekend and purchased our first planting for our garden: a gorgeous Meyer lemon tree. I also grabbed a couple of strawberry plants at the request of my daughter.\u003c/p>\n\u003cp>While dreaming of our crops to come, I figured I should bake something with these compatico ingredients. And since Easter is just a bunny hop, a jump, and a skip away...why not something that would be an awesome addition to Easter brunch! (Or really any brunchtime gathering, especially in the springtime.)\u003c/p>\n\u003cp>Put streusel on a cake and you’ll find the crowds will gather, mouths watering. To a tender, zest-laden vanilla cake, I added a healthy layer of lightly sweetened strawberries and a nice thick buttery streusel topping. (Streusel, for those who are uninitiated, is a crumbly topping made from sugar, flour, butter, and sometimes a bit of spice or some nuts, similar to what you find on top of a crumble.)\u003c/p>\n\u003cp>This coffeecake turned out so well that I had to force myself to stop eating it. It’s dangerous! But soooooo good.\u003c/p>\n\u003cp>\u003cstrong>Here are some ideas for switching it up:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use other berries like blueberries or blackberries\u003c/li>\n\u003cli>Use regular (Eureka) lemon instead of Meyer lemon\u003c/li>\n\u003cli>Swap out the lemon zest for orange zest\u003c/li>\n\u003cli>Add about 1/2 cup chopped almonds or pecans to the streusel\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg\" alt=\"Strawberry – Meyer Lemon Coffeecake\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry – Meyer Lemon Coffeecake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Strawberry – Meyer Lemon Coffeecake\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/strawberry-meyer-lemon-coffee-cake-Recipe.pdf\" target=\"_blank\" rel=\"noopener\">Printer-friendly version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 1 coffeecake or 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\u003cp>\u003cstrong>\u003cem>Streusel\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1/2 cup (8 tbsp) unsalted butter, melted\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Strawberries\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb strawberries, hulled and thickly sliced\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons strawberry jam\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cake\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>Finely grated zest of 2 to 3 lemons\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\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>Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)\u003c/li>\n\u003cli>To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg\" alt=\"Add the butter mixture to the flour mixture and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the butter mixture to the flour mixture and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel.jpg\" alt=\"The mixture should be mixed but lumpy in texture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mixture should be mixed but lumpy in texture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg\" alt=\"Hull the strawberries by removing the stem with a paring knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hull the strawberries by removing the stem with a paring knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg\" alt=\"To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.\u003c/li>\n\u003cli>In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg\" alt=\"Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-mix-cake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a handheld mixer or a stand mixer with the paddle attachment make the cake batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108035\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg\" alt=\"Spread half of the batter into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-batter-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the batter into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg\" alt=\"Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-strawberries-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg\" alt=\"Sprinkle the streusel evenly over the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-top-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the streusel evenly over the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg\" alt=\"The streusel should completely cover the strawberries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-streusel-topspread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The streusel should completely cover the strawberries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_108038\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108038\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg\" alt=\"Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg\" alt=\"Let the cake cool before slicing and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-cake-final-piece-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the cake cool before slicing and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce",
"title": "Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n[aside postID=\"bayareabites_107926,bayareabites_94456\"]\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.",
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"description": "Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.",
"title": "Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce | KQED",
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"headline": "Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Easter Brunch: Hot Cross Buns",
"title": "Easter Brunch: Hot Cross Buns",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I first became enamored with these Easter beauties when I was a baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">La Farine\u003c/a> in Oakland, CA. Every springtime, we would dutifully mix the spiced dough with plenty of raisins and candied orange peel, then divide the fragrant dough, roll them into balls and bake them once they were perfectly puffy. Once cooled, we would pipe sweet icing in the shape of a cross over the top. Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. Plus that’s how we always made them at La Farine.\u003cbr>\n[aside postID=\"bayareabites_94456,bayareabites_80502\"]\u003cbr>\nThese are not difficult to make, but they are a yeasted dough, so you’ll need to plan on them taking a few hours to rise. Remember that rising times are affected by the temperature of the room, so on a hot day, these might rise more quickly than on a cold day. \u003c/p>\n\u003cp>Using a stand mixer makes quick work of this dough, but you can also make it by hand in a regular bowl with a wooden spoon to mix. Once the dough comes together, just dump it on a work surface and knead it for about 10 minutes. It’s a great upper-body workout too!\u003c/p>\n\u003cp>Regardless of how you make them, they will fill your house with the sweet fragrance of spices and orange zest. If you like, use raisins instead of dried currants. Or add 1/2 cup chopped candied orange peel (in addition to or instead of the orange zest). \u003c/p>\n\u003cfigure id=\"attachment_107969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg\" alt=\"Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hot Cross Buns\u003c/h3>\n\u003cp> [\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hot-cross-buns-recipe.pdf\" target=\"_blank\">Printer-Friendly Version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 16 buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>¾ cup whole milk, warmed to 110°F\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>4 cups all-purpose flour\u003c/li>\n\u003cli>1 tbsp finely grated orange zest\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/8 tsp ground allspice\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature, cut into pieces\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For topping\u003c/em>\u003c/strong>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 tbsp orange juice, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the dough, in the bowl of a stand mixer, dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. Attach the dough hook and knead on low speed until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\u003c/li>\n\u003cfigure id=\"attachment_107977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg\" alt=\"Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg\" alt=\"Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg\" alt=\"Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, then put it in the oiled bowl, and cover the bowl with plastic wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg\" alt=\"Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dump the dough onto a clean work surface. Divide the dough into 16 equal pieces and roll each into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_107990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg\" alt=\"Divide the dough into 16 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 16 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg\" alt=\"Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Remove the plastic wrap and brush the buns with the egg wash. Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\u003c/li>\n\u003cfigure id=\"attachment_107992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg\" alt=\"Remove the plastic wrap and brush the buns with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the plastic wrap and brush the buns with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg\" alt=\"Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing, but if it’s overly thick (meaning you can’t stir it easily) just add a little more orange juice. Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\u003c/li>\n\u003cfigure id=\"attachment_107998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg\" alt=\"To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg\" alt=\"Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross. \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": "Easter just isn’t Easter without these orange-spiced buns. Serve them for breakfast, brunch, or even afternoon tea! ",
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"description": "Easter just isn’t Easter without these orange-spiced buns. Serve them for breakfast, brunch, or even afternoon tea! ",
"title": "Easter Brunch: Hot Cross Buns | KQED",
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"headline": "Easter Brunch: Hot Cross Buns",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I first became enamored with these Easter beauties when I was a baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">La Farine\u003c/a> in Oakland, CA. Every springtime, we would dutifully mix the spiced dough with plenty of raisins and candied orange peel, then divide the fragrant dough, roll them into balls and bake them once they were perfectly puffy. Once cooled, we would pipe sweet icing in the shape of a cross over the top. Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. Plus that’s how we always made them at La Farine.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese are not difficult to make, but they are a yeasted dough, so you’ll need to plan on them taking a few hours to rise. Remember that rising times are affected by the temperature of the room, so on a hot day, these might rise more quickly than on a cold day. \u003c/p>\n\u003cp>Using a stand mixer makes quick work of this dough, but you can also make it by hand in a regular bowl with a wooden spoon to mix. Once the dough comes together, just dump it on a work surface and knead it for about 10 minutes. It’s a great upper-body workout too!\u003c/p>\n\u003cp>Regardless of how you make them, they will fill your house with the sweet fragrance of spices and orange zest. If you like, use raisins instead of dried currants. Or add 1/2 cup chopped candied orange peel (in addition to or instead of the orange zest). \u003c/p>\n\u003cfigure id=\"attachment_107969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg\" alt=\"Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditionally the crosses are made with a flour paste piped on before baking. But I’m just not crazy about that and frankly, I like the sticky sweet icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hot Cross Buns\u003c/h3>\n\u003cp> [\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hot-cross-buns-recipe.pdf\" target=\"_blank\">Printer-Friendly Version\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 16 buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>¾ cup whole milk, warmed to 110°F\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>4 cups all-purpose flour\u003c/li>\n\u003cli>1 tbsp finely grated orange zest\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/8 tsp ground allspice\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature, cut into pieces\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For topping\u003c/em>\u003c/strong>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 tbsp orange juice, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the dough, in the bowl of a stand mixer, dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. Attach the dough hook and knead on low speed until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\u003c/li>\n\u003cfigure id=\"attachment_107977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg\" alt=\"Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dissolve the yeast and granulated sugar in the warm milk and let stand until foamy, about 10 minutes. Add the eggs, flour, orange zest, spices, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg\" alt=\"Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-hook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in the butter and continue to knead until the dough is smooth and springy, about 8 minutes. Add the currants and mix on low speed until they are mixed into the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg\" alt=\"Form the dough into a ball, put it in the oiled bowl, and cover the bowl with plastic wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-doughball-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, then put it in the oiled bowl, and cover the bowl with plastic wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg\" alt=\"Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature until it doubles, about 1 to 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dump the dough onto a clean work surface. Divide the dough into 16 equal pieces and roll each into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_107990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg\" alt=\"Divide the dough into 16 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-section-dough2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 16 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg\" alt=\"Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. Space the buns out on a baking sheet lined with parchment, cover loosely with plastic wrap, and let rise until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Remove the plastic wrap and brush the buns with the egg wash. Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\u003c/li>\n\u003cfigure id=\"attachment_107992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg\" alt=\"Remove the plastic wrap and brush the buns with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-eggwash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the plastic wrap and brush the buns with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg\" alt=\"Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-balls1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 18 minutes. Let cool completely in the pan, set on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing, but if it’s overly thick (meaning you can’t stir it easily) just add a little more orange juice. Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\u003c/li>\n\u003cfigure id=\"attachment_107998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg\" alt=\"To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-make-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the icing, in a bowl, beat together the powdered sugar, vanilla, and orange juice. You should have a smooth but very thick icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg\" alt=\"Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hotcrossbuns-final-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the icing into a quart-sized Ziploc bag and snip a corner off. Use the bag as a piping bag to pipe the icing over the tops of the cooled buns in the shape of a cross. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"title": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache",
"title": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache",
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"content": "\u003cp>If you're planning to hoist a pint of Irish dry stout for St. Patrick's Day, the folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.\u003c/p>\n\u003cp>St. Patrick's is a huge day for the legendary brewer – of the 70 million people who are estimated to be celebrating today, around 13 million will also drink a glass of Guinness.\u003c/p>\n\u003cp>Guinness is often called \"the black stuff\" – but the creamy, almost white foam that makes up the beer's head is also crucial to its enjoyment.\u003c/p>\n\u003ch3>The wrong way to drink a Guinness: Don't slurp off the foam head.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_WrongWay.gif\" alt=\"McCloy_WrongWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107776\">\u003c/p>\n\u003cp>To find out why, we spoke to Domhnall Marnell, Guinness' brewery ambassador in Dublin, who's currently on a visit to the U.S. Marnell says he wants people to enjoy their entire beer, from the top to the bottom of a pint. And that's where the nitrogen comes in. Packed into the beer's head, it keeps the stout's flavor fresh; it also imparts a smooth and velvety texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marnell describes how it works:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Nitrogen bubbles have two properties that are really important: First of all, they're lighter than CO2 bubbles. And the second thing is that because they're so small, they bond together. So what you'll notice on a Guinness is that all the nitrogen settles to the top. But unlike a carbonated head, it doesn't dissipate into the air, it doesn't disappear as you go.\u003c/p>\n\u003cp>\"Because they're all so small and they've bonded together, they'll remain firmly on the top. And that's what gives you that pillowy effect when you first have that sip of a Guinness draft stout. And that's also what has created that phenomenon of the Guinness mustache – you'll often see when somebody has that first lovely gulp of a Guinness draft beer, they're left with some nitrogen residue on their upper lip.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As for how the nitrogen interacts with the beer, Marnell says it's all about texture.\u003c/p>\n\u003cp>\"What it allows you to do, is to give the drinker a beer that's very lightly carbonated, but without having the perception of being flat,\" he says. Marnell adds, \"The nitrogen is acting as a guard for the beer, it's blocking off the elements, it's not allowing the oxygen in the air to get down to the beer and to eat up the little carbonation that's in there.\"\u003c/p>\n\u003cp>Aside from preventing oxidation, Marnell says, that cap of nitrogen should be left in place for another reason: it has a bitter taste that would dominate the beer's flavor if the whole foamy head is simply slurped off the top of a fresh pint.\u003c/p>\n\u003ch3>The right way: Embrace the foam mustache.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_RightWay.gif\" alt=\"McCloy_RightWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107775\">\u003c/p>\n\u003cp>If you're the type who enjoys a bit of history with your beer, Marnell has you covered – after all, he works for a brewery that's been in business for centuries, and which first exported beer to America back in 1817.\u003c/p>\n\u003cp>The use of nitrogen dates back to 1954, Marnell says, when a Guinness team led by a scientist named Michael Ash developed a beer dispensing system that uses a mix of gases — about 75 percent nitrogen, along with 25 percent of the more standard carbon dioxide.\u003c/p>\n\u003cp>If you want to thank Ash for his contributions to the world's beer enjoyment, you still can: He's currently 89 years old and lives in Wales, Marnell says.\u003c/p>\n\u003cp>For those who read this story's headline and thought that perhaps it had to do with responsible drinking, you're not wrong. Acknowledging that some people tend to focus more on drinking mass quantities than savoring quality on St. Patrick's Day, Marnell says that Guinness has launched a campaign asking people \"to respect the beer,\" appreciate its flavor, and drink responsibly. \u003c/p>\n\u003ch3>Cheers!\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_Cheers.gif\" alt=\"McCloy_Cheers\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107770\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're planning to hoist a pint of Irish dry stout for St. Patrick's Day, the folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.\u003c/p>\n\u003cp>St. Patrick's is a huge day for the legendary brewer – of the 70 million people who are estimated to be celebrating today, around 13 million will also drink a glass of Guinness.\u003c/p>\n\u003cp>Guinness is often called \"the black stuff\" – but the creamy, almost white foam that makes up the beer's head is also crucial to its enjoyment.\u003c/p>\n\u003ch3>The wrong way to drink a Guinness: Don't slurp off the foam head.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_WrongWay.gif\" alt=\"McCloy_WrongWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107776\">\u003c/p>\n\u003cp>To find out why, we spoke to Domhnall Marnell, Guinness' brewery ambassador in Dublin, who's currently on a visit to the U.S. Marnell says he wants people to enjoy their entire beer, from the top to the bottom of a pint. And that's where the nitrogen comes in. Packed into the beer's head, it keeps the stout's flavor fresh; it also imparts a smooth and velvety texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marnell describes how it works:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Nitrogen bubbles have two properties that are really important: First of all, they're lighter than CO2 bubbles. And the second thing is that because they're so small, they bond together. So what you'll notice on a Guinness is that all the nitrogen settles to the top. But unlike a carbonated head, it doesn't dissipate into the air, it doesn't disappear as you go.\u003c/p>\n\u003cp>\"Because they're all so small and they've bonded together, they'll remain firmly on the top. And that's what gives you that pillowy effect when you first have that sip of a Guinness draft stout. And that's also what has created that phenomenon of the Guinness mustache – you'll often see when somebody has that first lovely gulp of a Guinness draft beer, they're left with some nitrogen residue on their upper lip.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As for how the nitrogen interacts with the beer, Marnell says it's all about texture.\u003c/p>\n\u003cp>\"What it allows you to do, is to give the drinker a beer that's very lightly carbonated, but without having the perception of being flat,\" he says. Marnell adds, \"The nitrogen is acting as a guard for the beer, it's blocking off the elements, it's not allowing the oxygen in the air to get down to the beer and to eat up the little carbonation that's in there.\"\u003c/p>\n\u003cp>Aside from preventing oxidation, Marnell says, that cap of nitrogen should be left in place for another reason: it has a bitter taste that would dominate the beer's flavor if the whole foamy head is simply slurped off the top of a fresh pint.\u003c/p>\n\u003ch3>The right way: Embrace the foam mustache.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_RightWay.gif\" alt=\"McCloy_RightWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107775\">\u003c/p>\n\u003cp>If you're the type who enjoys a bit of history with your beer, Marnell has you covered – after all, he works for a brewery that's been in business for centuries, and which first exported beer to America back in 1817.\u003c/p>\n\u003cp>The use of nitrogen dates back to 1954, Marnell says, when a Guinness team led by a scientist named Michael Ash developed a beer dispensing system that uses a mix of gases — about 75 percent nitrogen, along with 25 percent of the more standard carbon dioxide.\u003c/p>\n\u003cp>If you want to thank Ash for his contributions to the world's beer enjoyment, you still can: He's currently 89 years old and lives in Wales, Marnell says.\u003c/p>\n\u003cp>For those who read this story's headline and thought that perhaps it had to do with responsible drinking, you're not wrong. Acknowledging that some people tend to focus more on drinking mass quantities than savoring quality on St. Patrick's Day, Marnell says that Guinness has launched a campaign asking people \"to respect the beer,\" appreciate its flavor, and drink responsibly. \u003c/p>\n\u003ch3>Cheers!\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_Cheers.gif\" alt=\"McCloy_Cheers\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107770\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feast Like It's 399: What Would St. Patrick Eat?",
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"content": "\u003cp>Today is the day that the Guinness flows freely, tough brisket is transformed into tender corned beef, and we celebrate the Emerald Isle with humble cabbage. This holy trinity of meat, veg, and stout is the communion of St. Patrick's Day.\u003c/p>\n\u003cp>But the history of that meal is relatively short, going back mainly to trade and immigration in the 18th and 19th centuries. Want to feast like St. Patrick would have celebrated more than 1,600 years ago? Let's party like it's 399.\u003c/p>\n\u003cp>First, it's important to remember that Patrick wasn't born in Ireland, but in late 4th-century Britain, a period of great change. Anglo-Saxons from Germany, Denmark and The Netherlands were just moving in and beginning to push out the Mediterranean culture and cuisine of the Romans, who had occupied Britain for several centuries. That means a lot of different culinary influences from which to choose your menu.\u003c/p>\n\u003cp>Patrick grew up in \"a high status, slave-owning Romano-British family,\" says \u003ca href=\"http://www.caitlingreen.org/\">Caitlin Green\u003c/a> of the University of Cambridge's Institute for Continuing Education. \"We would clearly expect him to have a very late Roman aristocratic lifestyle in his youth.\"\u003c/p>\n\u003cp>Think Mediterranean and French wines \"imported on a large scale,\" says Mark McKerracher, an archaeologist who blogs about Anglo-Saxon agriculture at \u003ca href=\"http://farmingunearthed.wordpress.com/\">Farming Unearthed\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coriander and dill, McKerracher says, were other \"Roman innovations\" that gave dishes Mediterranean flair, as were peas and early relatives of the broad bean.\u003c/p>\n\u003cp>According to Green, game was also moving onto the menu. \"Very little of this was eaten in the Romano-British period in general,\" she says. \"But there is evidence for a greater consumption of venison and wild birds in the very late/post-Roman era.\"\u003c/p>\n\u003cp>As a teenager, Patrick ended up in Ireland, one of the few European outposts Roman influence failed to reach. The popular story, told by Patrick in his \u003cem>Confessio\u003c/em>, is that he was stolen away by pirates and sold into slavery.\u003c/p>\n\u003cp>But Cambridge University's \u003ca href=\"https://www.cam.ac.uk/research/news/was-st-patrick-a-slave-trading-roman-official-who-fled-to-ireland\">Roy Flechner\u003c/a> has suggested that Patrick was running away from the expectation that he would take over his father's official duties — and even that Patrick might have been the slave trader, rather than the slave. That changes whether we think he dined like an expat with a mild case of \u003cem>affluenza\u003c/em> or subsisted like an enslaved herdsman, as Patrick says in the \u003cem>Confessio.\u003c/em>\u003c/p>\n\u003cp>Either way, without Roman influence, the cuisine of Ireland had its own style. \u003ca href=\"https://www.youtube.com/watch?v=UpbmCqLc0K8\">Regina Sexton\u003c/a>, food and culinary historian at University College Cork, tells us that the local diet was based largely on dairy and grain – especially oats. There were oatcakes, \"more like a hard bread or a cracker,\" and muesli-like mixtures of fruit, nuts, and oats. The thick cooking residue from oats might be made into sowens, \"a type of jelly.\" And oats were often cooked as oatmeals and gruels.\u003c/p>\n\u003cp>\"As a slave,\" says Sexton, gruels \"would be what Patrick ate.\"\u003c/p>\n\u003cp>Barley was mostly for making ale; wheat was reserved for the highest status of bread. So, if you celebrate Patrick the wealthy rather than Patrick the poor, swap your usual soda bread for a soft wheat loaf and add to the bill of fare English salt, imported wine, and more meat than the average Irish native would have experienced.\u003c/p>\n\u003cp>Much of the evidence for what the ancient Irish ate comes from the Brehon Laws, which covered everything from land rents to beekeeping, as well as marriage, divorce, and trespassing --\"all the things you would think would be of concern to agricultural communities,\" says Sexton.\u003c/p>\n\u003cp>Not surprisingly, Irish stories and legends make for more interesting reading than Irish laws. Even though they were written mostly in the 8th to 12th centuries, many of these tales throw open a window onto the world of upper-class feasts and foods of an earlier time, explains Ger Killeen, professor of Irish and Celtic literature at Marylhurst University in Portland, Ore.\u003c/p>\n\u003cp>\u003cem>The Vision of MacConglinne\u003c/em>, an anonymous parody of religious \"vision\" literature, imagines a castle made of food: \"New butter was the bridge ... bacon the palisade, the door was dry meat, the threshold was bare bread, and cheese curds the sides.\" And fine cream, fresh cheese and aged cheese served as mortar to hold up the house throughout.\u003c/p>\n\u003cp>But there are only two foods that Patrick actually records eating, says Killeen. In his \u003cem>Confessio\u003c/em> tale of escape from Ireland, Patrick and those who aided him \"manage to survive on wild honey\" and deer, thanks to Patrick's prayers for hunting success.\u003c/p>\n\u003cp>As history tells us, Patrick eventually returned to Ireland as a missionary and the religious figure we celebrate today. For a meal honoring his later years, Killeen suggests something simple: \"wheat bread, some kind of soft cheese, maybe flavored with garlic.\" And salmon, \"a highly esteemed foodstuff.\"\u003c/p>\n\u003cp>Sexton seconds the salmon, along with other oily fish, and \"eels, trout, apples, hazelnuts, watercress, wild garlic.\" And cabbage.\u003c/p>\n\u003cp>It's hard to get away from cabbage, no matter which era or which Patrick you choose to celebrate. But you can always call on his Roman past with a little coriander and dill in the dressing. And whether you swap your stout for a light barley ale or a glass of red Italian Cesanese, trade the corned beef for some estimable salmon, or make a castle out of Cashel blue cheese, Ireland's signature brassica will be at home on any of these menus honoring Ireland's national saint.\u003c/p>\n\u003cp>\u003cem>Anne Bramley is an independent scholar who is the author of Eat Feed Autumn Winter. She writes the \u003ca href=\"http://www.thekitchn.com/the-art-of-fondue-228779\">Food and Ritual column\u003c/a> at The Kitchn.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today is the day that the Guinness flows freely, tough brisket is transformed into tender corned beef, and we celebrate the Emerald Isle with humble cabbage. This holy trinity of meat, veg, and stout is the communion of St. Patrick's Day.\u003c/p>\n\u003cp>But the history of that meal is relatively short, going back mainly to trade and immigration in the 18th and 19th centuries. Want to feast like St. Patrick would have celebrated more than 1,600 years ago? Let's party like it's 399.\u003c/p>\n\u003cp>First, it's important to remember that Patrick wasn't born in Ireland, but in late 4th-century Britain, a period of great change. Anglo-Saxons from Germany, Denmark and The Netherlands were just moving in and beginning to push out the Mediterranean culture and cuisine of the Romans, who had occupied Britain for several centuries. That means a lot of different culinary influences from which to choose your menu.\u003c/p>\n\u003cp>Patrick grew up in \"a high status, slave-owning Romano-British family,\" says \u003ca href=\"http://www.caitlingreen.org/\">Caitlin Green\u003c/a> of the University of Cambridge's Institute for Continuing Education. \"We would clearly expect him to have a very late Roman aristocratic lifestyle in his youth.\"\u003c/p>\n\u003cp>Think Mediterranean and French wines \"imported on a large scale,\" says Mark McKerracher, an archaeologist who blogs about Anglo-Saxon agriculture at \u003ca href=\"http://farmingunearthed.wordpress.com/\">Farming Unearthed\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coriander and dill, McKerracher says, were other \"Roman innovations\" that gave dishes Mediterranean flair, as were peas and early relatives of the broad bean.\u003c/p>\n\u003cp>According to Green, game was also moving onto the menu. \"Very little of this was eaten in the Romano-British period in general,\" she says. \"But there is evidence for a greater consumption of venison and wild birds in the very late/post-Roman era.\"\u003c/p>\n\u003cp>As a teenager, Patrick ended up in Ireland, one of the few European outposts Roman influence failed to reach. The popular story, told by Patrick in his \u003cem>Confessio\u003c/em>, is that he was stolen away by pirates and sold into slavery.\u003c/p>\n\u003cp>But Cambridge University's \u003ca href=\"https://www.cam.ac.uk/research/news/was-st-patrick-a-slave-trading-roman-official-who-fled-to-ireland\">Roy Flechner\u003c/a> has suggested that Patrick was running away from the expectation that he would take over his father's official duties — and even that Patrick might have been the slave trader, rather than the slave. That changes whether we think he dined like an expat with a mild case of \u003cem>affluenza\u003c/em> or subsisted like an enslaved herdsman, as Patrick says in the \u003cem>Confessio.\u003c/em>\u003c/p>\n\u003cp>Either way, without Roman influence, the cuisine of Ireland had its own style. \u003ca href=\"https://www.youtube.com/watch?v=UpbmCqLc0K8\">Regina Sexton\u003c/a>, food and culinary historian at University College Cork, tells us that the local diet was based largely on dairy and grain – especially oats. There were oatcakes, \"more like a hard bread or a cracker,\" and muesli-like mixtures of fruit, nuts, and oats. The thick cooking residue from oats might be made into sowens, \"a type of jelly.\" And oats were often cooked as oatmeals and gruels.\u003c/p>\n\u003cp>\"As a slave,\" says Sexton, gruels \"would be what Patrick ate.\"\u003c/p>\n\u003cp>Barley was mostly for making ale; wheat was reserved for the highest status of bread. So, if you celebrate Patrick the wealthy rather than Patrick the poor, swap your usual soda bread for a soft wheat loaf and add to the bill of fare English salt, imported wine, and more meat than the average Irish native would have experienced.\u003c/p>\n\u003cp>Much of the evidence for what the ancient Irish ate comes from the Brehon Laws, which covered everything from land rents to beekeeping, as well as marriage, divorce, and trespassing --\"all the things you would think would be of concern to agricultural communities,\" says Sexton.\u003c/p>\n\u003cp>Not surprisingly, Irish stories and legends make for more interesting reading than Irish laws. Even though they were written mostly in the 8th to 12th centuries, many of these tales throw open a window onto the world of upper-class feasts and foods of an earlier time, explains Ger Killeen, professor of Irish and Celtic literature at Marylhurst University in Portland, Ore.\u003c/p>\n\u003cp>\u003cem>The Vision of MacConglinne\u003c/em>, an anonymous parody of religious \"vision\" literature, imagines a castle made of food: \"New butter was the bridge ... bacon the palisade, the door was dry meat, the threshold was bare bread, and cheese curds the sides.\" And fine cream, fresh cheese and aged cheese served as mortar to hold up the house throughout.\u003c/p>\n\u003cp>But there are only two foods that Patrick actually records eating, says Killeen. In his \u003cem>Confessio\u003c/em> tale of escape from Ireland, Patrick and those who aided him \"manage to survive on wild honey\" and deer, thanks to Patrick's prayers for hunting success.\u003c/p>\n\u003cp>As history tells us, Patrick eventually returned to Ireland as a missionary and the religious figure we celebrate today. For a meal honoring his later years, Killeen suggests something simple: \"wheat bread, some kind of soft cheese, maybe flavored with garlic.\" And salmon, \"a highly esteemed foodstuff.\"\u003c/p>\n\u003cp>Sexton seconds the salmon, along with other oily fish, and \"eels, trout, apples, hazelnuts, watercress, wild garlic.\" And cabbage.\u003c/p>\n\u003cp>It's hard to get away from cabbage, no matter which era or which Patrick you choose to celebrate. But you can always call on his Roman past with a little coriander and dill in the dressing. And whether you swap your stout for a light barley ale or a glass of red Italian Cesanese, trade the corned beef for some estimable salmon, or make a castle out of Cashel blue cheese, Ireland's signature brassica will be at home on any of these menus honoring Ireland's national saint.\u003c/p>\n\u003cp>\u003cem>Anne Bramley is an independent scholar who is the author of Eat Feed Autumn Winter. She writes the \u003ca href=\"http://www.thekitchn.com/the-art-of-fondue-228779\">Food and Ritual column\u003c/a> at The Kitchn.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Corned Beef, Guinness And ... Blaa? The Irish Bread You Never Knew About",
"title": "Corned Beef, Guinness And ... Blaa? The Irish Bread You Never Knew About",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Want to mark this St. Patrick's Day with something beyond the usual corned beef and cabbage (which \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\" target=\"_blank\">aren't so traditionally\u003c/a> Irish anyway)? Why not mix up your menu with a tasty tray of blaas?\u003c/p>\n\u003cp>Not blaa as in boring – blaa is actually the name of a treasured bread from the town of Waterford, Ireland, where up to 12,000 fresh blaas are eaten daily. This soft, doughy white roll – with either a soft or crusty top — has a chewy texture that makes it a perfect vehicle for butter.\u003c/p>\n\u003cp>Be assured, the blaa isn't any old bread: The European Union considered it special enough to award it \"\u003ca href=\"https://en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union#Protected_geographical_indication_.28PGI.29\" target=\"_blank\">Protected Geographical Indication\u003c/a>\" status in 2013. That means only rolls baked in Waterford can bear the name \"blaa\" – in the same way that only bubbly from Champagne can bear that region's name.\u003c/p>\n\u003cp>This delicacy is a bit of an endangered species. Only four bakeries in Waterford produce the official blaa: Walsh's, Kilmacow Bakery, Barron's, and \u003ca href=\"http://hickeysbakery.ie\" target=\"_blank\">Hickey's\u003c/a>.\u003c/p>\n\u003cp>\"Each of the four bakeries make blaas in a slightly different way,\" explains third-generation baker Brian Hickey, whose family bakery has been selling blaas for more than 50 years. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And each bakery commands fierce allegiance. Hickey says Waterford residents \"rarely drift from one bakery to another - a bit like following football teams. You could get into a row with your neighbor over who makes a better blaa!\"\u003c/p>\n\u003cp>The blaa has been delighting the denizens of Waterford for centuries. According to folklore, the blaa dates back to the 17\u003csup>th\u003c/sup> century, when the Huguenots landed in Ireland. These French Protestants were fleeing religious persecution and sought refuge in Ireland and other European countries. It's believed a Huguenot baker baked the first blaa to use leftover dough, or \u003cem>blaad. \u003c/em>(Other stories have blaa deriving from the French \u003cem>blanc\u003c/em>, for white.)\u003c/p>\n\u003cfigure id=\"attachment_107730\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausage-blaa.jpg\" alt=\"Fillings like this sausage are typically added after the blaa is taken out of the oven — as soon as possible!\" width=\"700\" height=\"465\" class=\"size-full wp-image-107730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausage-blaa.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausage-blaa-400x266.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Fillings like this sausage are typically added after the blaa is taken out of the oven — as soon as possible! \u003ccite>(Elizabeth Rushe for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What distinguishes the blaa from your average roll is an abundant use of flour throughout the the baking process. After the first and second rise, the dough is turned out onto a flour surface. Personally, I flour the dough generously in order to easily handle it while shaping the 24 blaa dough buns. The blaas receive another sifting of flour when they are left to rise in their bun shapes, and floured once more before hitting the oven. The plentiful flouring at each of these stages gives the blaa a distinctive floury finish - and also serves as a protection during baking. Fillings are typically added after the blaa is taken out of the oven - as soon as possible!\u003c/p>\n\u003cp>The good news for the clumsy baker is that blaas are not typically uniform in shape and size. While the recipe for the blaa is quite simple, the key ingredient is patience: Blaa dough is left to rise for a total of up to four and a half hours.\u003c/p>\n\u003cp>Is it really blaa if you eat it outside of Waterford? That's a crumb of contention. Some of the Waterford bakeries distribute their frozen blaas internationally, but Hickey's bakery will only sell to local stores. Because there are no preservatives added to the blaa, it's ideally eaten on the day its baked. Martin O'Dwyer, a consultant chef who previously ran a restaurant in Waterford, and now runs a \u003ca href=\"http://www.lepresbytere.net/\" target=\"_blank\">B&B\u003c/a> in France, remembers the reverence with which his former coworkers in Waterford approached the morning blaa break at half-past ten.\u003c/p>\n\u003cp>\"A trusted member of staff would be sent to the bakery for the blaas — not a moment sooner, or they might be given blaas from the first baking rather than the second bake,\" O'Dwyer says. \"These, after two hours were deemed 'stale.'\u003cstrong> \"\u003c/strong>Then there would be the various personal preferences: Well done, soft, floury or \"not too brown,\" he recalls. \"They were eaten then mainly just with lots of salted Irish butter.\"\u003c/p>\n\u003cp>Biddy White Lennon, a founding member of the Irish Food Writers guild and former judge on the reality cooking television show \u003cem>The Great Irish Bake Off\u003c/em>, included the blaa in her \u003cem>Best of Irish Baking\u003c/em> book. Biddy initially became a household name in Ireland as an actress — she remembers how blaas fuelled her early career.\u003c/p>\n\u003cp>\"I fell in love with blaas in my acting days,\" she tells us via email.\u003cstrong> \u003c/strong>\u003cstrong>\"\u003c/strong>Waterford's Theatre Royal was a first-class touring date. Blaas fresh from an artisan bakery — filled with crisp smoked bacon or fresh mackeral — was a popular breakfast treat.\"\u003c/p>\n\u003cp>\u003cem>Born and raised in Ireland, Elizabeth Rushe is a writer and photographer now based in Berlin, where she hosts the Berlin Belly food podcast. \u003cbr>\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Biddy White Lennon's Blaa Recipe\u003c/h3>\n\u003cp>\u003cem>Makes 24 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>3 lbs bread flour\u003c/p>\n\u003cp>2 oz fresh yeast or 1 oz active dried yeast\u003c/p>\n\u003cp>1 tsp sugar\u003c/p>\n\u003cp>1 1/4 cups warm water\u003c/p>\n\u003cp>2 1/4 pints water\u003c/p>\n\u003cp>2 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Dissolve yeast and sugar in warm water.\u003c/p>\n\u003cp>2. When the yeast is frothy and the sugar is dissolved, add to the flour with salt and remaining water.\u003c/p>\n\u003cp>3. Knead for five minutes until smooth and elastic.\u003c/p>\n\u003cp>4. Place dough into a large oiled bowl and covered with oiled cling wrap. Let it prove in a warm place until doubled in size (about 1 hour).\u003c/p>\n\u003cp>5. Knock it down and let it prove again in the same way for half an hour.\u003c/p>\n\u003cp>6. Knock down again gently and turn it out onto a clean floured board.\u003c/p>\n\u003cp>7. Divide dough into 24 even sized round, slightly flattened buns (approx 3 oz. each) and place on a lightly floured baking tray. Allow to rise at room temperature until double in size - 2 to 3 hours.\u003c/p>\n\u003cp>7. Heat oven to 425 Fahrenheit. Dust rolls lightly with all-purpose flour and bake for about 15 minutes, or until they sound hollow when tapped on the bottom. Ideally, rolls should not be too brown on top.\u003c/p>\n\u003cp>\u003cem>From Biddy White Lennon's \u003c/em>\u003ca href=\"http://www.amazon.com/Best-Irish-Home-Baking/dp/0862788072/ref=sr_1_1?ie=UTF8&qid=1457665942&sr=8-1&keywords=biddy+white+lennon+best+of+irish\" target=\"_blank\">Best of Irish Baking\u003c/a>\u003cem>, published by O'Brien Press. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For an authentically Irish St. Patrick's Day meal, why not give the blaa a try? This roll from the town of Waterford is a protected Irish food heritage product, and the subject of fierce allegiances.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to mark this St. Patrick's Day with something beyond the usual corned beef and cabbage (which \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\" target=\"_blank\">aren't so traditionally\u003c/a> Irish anyway)? Why not mix up your menu with a tasty tray of blaas?\u003c/p>\n\u003cp>Not blaa as in boring – blaa is actually the name of a treasured bread from the town of Waterford, Ireland, where up to 12,000 fresh blaas are eaten daily. This soft, doughy white roll – with either a soft or crusty top — has a chewy texture that makes it a perfect vehicle for butter.\u003c/p>\n\u003cp>Be assured, the blaa isn't any old bread: The European Union considered it special enough to award it \"\u003ca href=\"https://en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union#Protected_geographical_indication_.28PGI.29\" target=\"_blank\">Protected Geographical Indication\u003c/a>\" status in 2013. That means only rolls baked in Waterford can bear the name \"blaa\" – in the same way that only bubbly from Champagne can bear that region's name.\u003c/p>\n\u003cp>This delicacy is a bit of an endangered species. Only four bakeries in Waterford produce the official blaa: Walsh's, Kilmacow Bakery, Barron's, and \u003ca href=\"http://hickeysbakery.ie\" target=\"_blank\">Hickey's\u003c/a>.\u003c/p>\n\u003cp>\"Each of the four bakeries make blaas in a slightly different way,\" explains third-generation baker Brian Hickey, whose family bakery has been selling blaas for more than 50 years. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And each bakery commands fierce allegiance. Hickey says Waterford residents \"rarely drift from one bakery to another - a bit like following football teams. You could get into a row with your neighbor over who makes a better blaa!\"\u003c/p>\n\u003cp>The blaa has been delighting the denizens of Waterford for centuries. According to folklore, the blaa dates back to the 17\u003csup>th\u003c/sup> century, when the Huguenots landed in Ireland. These French Protestants were fleeing religious persecution and sought refuge in Ireland and other European countries. It's believed a Huguenot baker baked the first blaa to use leftover dough, or \u003cem>blaad. \u003c/em>(Other stories have blaa deriving from the French \u003cem>blanc\u003c/em>, for white.)\u003c/p>\n\u003cfigure id=\"attachment_107730\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausage-blaa.jpg\" alt=\"Fillings like this sausage are typically added after the blaa is taken out of the oven — as soon as possible!\" width=\"700\" height=\"465\" class=\"size-full wp-image-107730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausage-blaa.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausage-blaa-400x266.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Fillings like this sausage are typically added after the blaa is taken out of the oven — as soon as possible! \u003ccite>(Elizabeth Rushe for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What distinguishes the blaa from your average roll is an abundant use of flour throughout the the baking process. After the first and second rise, the dough is turned out onto a flour surface. Personally, I flour the dough generously in order to easily handle it while shaping the 24 blaa dough buns. The blaas receive another sifting of flour when they are left to rise in their bun shapes, and floured once more before hitting the oven. The plentiful flouring at each of these stages gives the blaa a distinctive floury finish - and also serves as a protection during baking. Fillings are typically added after the blaa is taken out of the oven - as soon as possible!\u003c/p>\n\u003cp>The good news for the clumsy baker is that blaas are not typically uniform in shape and size. While the recipe for the blaa is quite simple, the key ingredient is patience: Blaa dough is left to rise for a total of up to four and a half hours.\u003c/p>\n\u003cp>Is it really blaa if you eat it outside of Waterford? That's a crumb of contention. Some of the Waterford bakeries distribute their frozen blaas internationally, but Hickey's bakery will only sell to local stores. Because there are no preservatives added to the blaa, it's ideally eaten on the day its baked. Martin O'Dwyer, a consultant chef who previously ran a restaurant in Waterford, and now runs a \u003ca href=\"http://www.lepresbytere.net/\" target=\"_blank\">B&B\u003c/a> in France, remembers the reverence with which his former coworkers in Waterford approached the morning blaa break at half-past ten.\u003c/p>\n\u003cp>\"A trusted member of staff would be sent to the bakery for the blaas — not a moment sooner, or they might be given blaas from the first baking rather than the second bake,\" O'Dwyer says. \"These, after two hours were deemed 'stale.'\u003cstrong> \"\u003c/strong>Then there would be the various personal preferences: Well done, soft, floury or \"not too brown,\" he recalls. \"They were eaten then mainly just with lots of salted Irish butter.\"\u003c/p>\n\u003cp>Biddy White Lennon, a founding member of the Irish Food Writers guild and former judge on the reality cooking television show \u003cem>The Great Irish Bake Off\u003c/em>, included the blaa in her \u003cem>Best of Irish Baking\u003c/em> book. Biddy initially became a household name in Ireland as an actress — she remembers how blaas fuelled her early career.\u003c/p>\n\u003cp>\"I fell in love with blaas in my acting days,\" she tells us via email.\u003cstrong> \u003c/strong>\u003cstrong>\"\u003c/strong>Waterford's Theatre Royal was a first-class touring date. Blaas fresh from an artisan bakery — filled with crisp smoked bacon or fresh mackeral — was a popular breakfast treat.\"\u003c/p>\n\u003cp>\u003cem>Born and raised in Ireland, Elizabeth Rushe is a writer and photographer now based in Berlin, where she hosts the Berlin Belly food podcast. \u003cbr>\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Biddy White Lennon's Blaa Recipe\u003c/h3>\n\u003cp>\u003cem>Makes 24 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>3 lbs bread flour\u003c/p>\n\u003cp>2 oz fresh yeast or 1 oz active dried yeast\u003c/p>\n\u003cp>1 tsp sugar\u003c/p>\n\u003cp>1 1/4 cups warm water\u003c/p>\n\u003cp>2 1/4 pints water\u003c/p>\n\u003cp>2 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Dissolve yeast and sugar in warm water.\u003c/p>\n\u003cp>2. When the yeast is frothy and the sugar is dissolved, add to the flour with salt and remaining water.\u003c/p>\n\u003cp>3. Knead for five minutes until smooth and elastic.\u003c/p>\n\u003cp>4. Place dough into a large oiled bowl and covered with oiled cling wrap. Let it prove in a warm place until doubled in size (about 1 hour).\u003c/p>\n\u003cp>5. Knock it down and let it prove again in the same way for half an hour.\u003c/p>\n\u003cp>6. Knock down again gently and turn it out onto a clean floured board.\u003c/p>\n\u003cp>7. Divide dough into 24 even sized round, slightly flattened buns (approx 3 oz. each) and place on a lightly floured baking tray. Allow to rise at room temperature until double in size - 2 to 3 hours.\u003c/p>\n\u003cp>7. Heat oven to 425 Fahrenheit. Dust rolls lightly with all-purpose flour and bake for about 15 minutes, or until they sound hollow when tapped on the bottom. Ideally, rolls should not be too brown on top.\u003c/p>\n\u003cp>\u003cem>From Biddy White Lennon's \u003c/em>\u003ca href=\"http://www.amazon.com/Best-Irish-Home-Baking/dp/0862788072/ref=sr_1_1?ie=UTF8&qid=1457665942&sr=8-1&keywords=biddy+white+lennon+best+of+irish\" target=\"_blank\">Best of Irish Baking\u003c/a>\u003cem>, published by O'Brien Press. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"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"
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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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": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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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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}
},
"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"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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