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"disqusTitle": "The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day",
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"content": "\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "\u003cem>The Seasonal Jewish Kitchen\u003c/em> offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl",
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"content": "\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ramadan Breakfast Of Champions To Get You Through A Day's Fast",
"title": "The Ramadan Breakfast Of Champions To Get You Through A Day's Fast",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/07/20150712_wesun_the_ramadan_breakfast_of_champions_to_get_you_through_a_days_fast.mp3\u003c/p>\n\u003cp>We're coming up on the final week of the month of Ramadan. It's the time of year when observant Muslims avoid all food and drink during the holy month's daylight hours — if they're able.\u003c/p>\n\u003cp>When Ramadan falls during the height of summer — as it does this year — that's a lot of hours. So what's the best thing to eat to prepare you for a long fast?\u003c/p>\n\u003cp>The pre-dawn breakfast meal — \u003cem>suhoor\u003c/em>— varies quite a bit. What you serve for \u003cem>suhoor \u003c/em>depends upon whether you're from the Middle East or Malaysia or the U.S., and whether you're ravenous in the morning or still a little ill from overindulging at last night's \u003cem>iftar,\u003c/em> the Ramadan evening meal.\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003cem>Suhoor \u003c/em>tables are spread with everything from leftovers to a dish of \u003ca href=\"http://www.saveur.com/article/Recipes/Classic-Stewed-Fava-Beans\">stewed fava beans\u003c/a> called ful medames to hard-boiled eggs to chia seed smoothies. But no matter what you're feeling in the mood for (and can stomach early in the morning), there are a few guidelines for the most sustaining meal.\u003c/p>\n\u003cfigure id=\"attachment_97880\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/suhoor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/suhoor.jpg\" alt=\"Suhoor tables sometimes feature a dish of stewed fava beans called ful medames.\" width=\"300\" height=\"225\" class=\"size-full wp-image-97880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suhoor tables sometimes feature a dish of stewed fava beans called ful medames. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eltpics/5159438924/\">Eltpics/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nourzibdeh.com/\">Nour Zibdeh\u003c/a> is a dietician and nutritionist in Herdon, Va., who advises many fasting patients (and observes Ramadan herself). She recommends \u003cem>suhoor\u003c/em> dishes with protein, healthy fats, and fiber — as well as smoothies, fruits and water. You want to be satiated and hydrated. But, as Zibdeh notes, even the best \u003cem>suhoor\u003c/em> has its limitations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's no meal that will hold anyone for 16 hours. That's just basic physiology,\" Zibdeh explains. \"After 6-8 hours, the body uses up all the glucose it obtained from a meal, and then it starts to go into its glycogen.\"\u003c/p>\n\u003cp>And after your body burns through these stores of sugar in the liver and muscles, it keeps on going.\u003c/p>\n\u003cp>\"After 10 hours, the body even runs out from this energy reservoir, and it has to tap into the fat stores.\"\u003c/p>\n\u003cp>For those looking to lose weight, burning through stored fat might not sound so bad. Zibdeh points out there are benefits — some of the same reasons studies have come out in support of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent fasting\u003c/a>. In addition to burning fat, the time without food gives your intestines a chance to empty, and your stomach a chance to shrink. And just as importantly, Zibdeh says, fasting cuts out the habit of mindless eating.\u003c/p>\n\u003cp>\"I eliminate mindless eating when I'm fasting,\" Zibdeh says. \"You can't lick your finger, you can't take your kids' food, you can't do any of those things.\" Zibdeh says that many of these eating habits can persist beyond the end of Ramadan.\u003c/p>\n\u003cp>And it's more than just food behaviors that change.\u003c/p>\n\u003cp>Manar Alattar observes the Ramadan fast from her home in Portland, Ore. Like many observant Muslims, she tries to eliminate more than just food. \"We're really taught to clean out our behavioral closet, or whatever you want to think about it as — the bad habits.\" That, she says, laughing, \"is a a little bit \u003cem>even\u003c/em> more difficult if you're hungry, and grumpy.\"\u003c/p>\n\u003cp>Over a \u003cem>suhoor\u003c/em> meal of date smoothies, leftover frittat, and warmed granola, Alattar's husband, Mohamed Abdelkader, notes that doing the hard work of fasting can ready you for the hard work that you need to do internally. \"You have to push yourself to change. And that's what fasting does. So it's a practical Islam teaching.\"\u003c/p>\n\u003cp>And though it's difficult — even with a good breakfast — this work is what Ramadan is about.\u003c/p>\n\u003cp>\"The prophet Mohammed, peace be upon him, said if you don't leave bad speech and bad actions, then God has no need for you to leave food and drink,\" Alattar says.\u003c/p>\n\u003cp>It's up to each individual Muslim to figure out how long bad speech and bad actions will be abandoned, and the behavioral closet can stay clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ramadan this year falls in the height of summer when days are longest. Many observant Muslims are fasting 16 hours a day or longer, so their pre-dawn breakfast needs to be hydrating and satiating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/07/20150712_wesun_the_ramadan_breakfast_of_champions_to_get_you_through_a_days_fast.mp3\u003c/p>\n\u003cp>We're coming up on the final week of the month of Ramadan. It's the time of year when observant Muslims avoid all food and drink during the holy month's daylight hours — if they're able.\u003c/p>\n\u003cp>When Ramadan falls during the height of summer — as it does this year — that's a lot of hours. So what's the best thing to eat to prepare you for a long fast?\u003c/p>\n\u003cp>The pre-dawn breakfast meal — \u003cem>suhoor\u003c/em>— varies quite a bit. What you serve for \u003cem>suhoor \u003c/em>depends upon whether you're from the Middle East or Malaysia or the U.S., and whether you're ravenous in the morning or still a little ill from overindulging at last night's \u003cem>iftar,\u003c/em> the Ramadan evening meal.\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003cem>Suhoor \u003c/em>tables are spread with everything from leftovers to a dish of \u003ca href=\"http://www.saveur.com/article/Recipes/Classic-Stewed-Fava-Beans\">stewed fava beans\u003c/a> called ful medames to hard-boiled eggs to chia seed smoothies. But no matter what you're feeling in the mood for (and can stomach early in the morning), there are a few guidelines for the most sustaining meal.\u003c/p>\n\u003cfigure id=\"attachment_97880\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/suhoor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/suhoor.jpg\" alt=\"Suhoor tables sometimes feature a dish of stewed fava beans called ful medames.\" width=\"300\" height=\"225\" class=\"size-full wp-image-97880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suhoor tables sometimes feature a dish of stewed fava beans called ful medames. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eltpics/5159438924/\">Eltpics/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nourzibdeh.com/\">Nour Zibdeh\u003c/a> is a dietician and nutritionist in Herdon, Va., who advises many fasting patients (and observes Ramadan herself). She recommends \u003cem>suhoor\u003c/em> dishes with protein, healthy fats, and fiber — as well as smoothies, fruits and water. You want to be satiated and hydrated. But, as Zibdeh notes, even the best \u003cem>suhoor\u003c/em> has its limitations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's no meal that will hold anyone for 16 hours. That's just basic physiology,\" Zibdeh explains. \"After 6-8 hours, the body uses up all the glucose it obtained from a meal, and then it starts to go into its glycogen.\"\u003c/p>\n\u003cp>And after your body burns through these stores of sugar in the liver and muscles, it keeps on going.\u003c/p>\n\u003cp>\"After 10 hours, the body even runs out from this energy reservoir, and it has to tap into the fat stores.\"\u003c/p>\n\u003cp>For those looking to lose weight, burning through stored fat might not sound so bad. Zibdeh points out there are benefits — some of the same reasons studies have come out in support of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent fasting\u003c/a>. In addition to burning fat, the time without food gives your intestines a chance to empty, and your stomach a chance to shrink. And just as importantly, Zibdeh says, fasting cuts out the habit of mindless eating.\u003c/p>\n\u003cp>\"I eliminate mindless eating when I'm fasting,\" Zibdeh says. \"You can't lick your finger, you can't take your kids' food, you can't do any of those things.\" Zibdeh says that many of these eating habits can persist beyond the end of Ramadan.\u003c/p>\n\u003cp>And it's more than just food behaviors that change.\u003c/p>\n\u003cp>Manar Alattar observes the Ramadan fast from her home in Portland, Ore. Like many observant Muslims, she tries to eliminate more than just food. \"We're really taught to clean out our behavioral closet, or whatever you want to think about it as — the bad habits.\" That, she says, laughing, \"is a a little bit \u003cem>even\u003c/em> more difficult if you're hungry, and grumpy.\"\u003c/p>\n\u003cp>Over a \u003cem>suhoor\u003c/em> meal of date smoothies, leftover frittat, and warmed granola, Alattar's husband, Mohamed Abdelkader, notes that doing the hard work of fasting can ready you for the hard work that you need to do internally. \"You have to push yourself to change. And that's what fasting does. So it's a practical Islam teaching.\"\u003c/p>\n\u003cp>And though it's difficult — even with a good breakfast — this work is what Ramadan is about.\u003c/p>\n\u003cp>\"The prophet Mohammed, peace be upon him, said if you don't leave bad speech and bad actions, then God has no need for you to leave food and drink,\" Alattar says.\u003c/p>\n\u003cp>It's up to each individual Muslim to figure out how long bad speech and bad actions will be abandoned, and the behavioral closet can stay clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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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"content": "\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97652,97663,97664,97648,97642,97662,97647,97649,97644,97645\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese",
"title": "Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese",
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"content": "\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97600,97598,97597,97599\"]\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97591,97592\"]\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97590,97601,97593\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"title": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95571,95572,95573,95568,95569,95570\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95562,95563,95547,95560,95564,95554,95551,95552,95548\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95565,95566,95555,95558,95556,95546,95559\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
"title": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
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"content": "\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95524,95529,95527,95528,95525,95526\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95512,95520,95522,95521,95519\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95510,95507,95508,95511\"]\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\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>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
"title": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
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"content": "\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\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>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bitter Herbs And Collard Greens: An African-American Seder Plate For Passover",
"title": "Bitter Herbs And Collard Greens: An African-American Seder Plate For Passover",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94639\" class=\"wp-caption aligncenter\" style=\"max-width: 1701px\">\u003cimg class=\"size-full wp-image-94639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3.jpg\" alt=\"On chef and culinary historian Michael Twitty's Seder plate, the traditional charoset, a paste of fruits and nuts, is made from sorghum molasses and pecans, symbols of his African-American heritage.\" width=\"1701\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3.jpg 1701w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-320x212.jpg 320w\" sizes=\"(max-width: 1701px) 100vw, 1701px\">\u003cfigcaption class=\"wp-caption-text\">On chef and culinary historian Michael Twitty's Seder plate, the traditional charoset, a paste of fruits and nuts, is made from sorghum molasses and pecans, symbols of his African-American heritage. \u003ccite>(Brycia J. Kiewlak/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How do you say the Four Questions of Passover in Mende, a language of Sierra Leone?\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_116672\"]\u003cbr>\nI've been wondering this in preparation for tonight, the eve of Passover. The ritual of the Four Questions kicks off the first Seder dinner by asking, \"Why is this night different from all other nights?\" to begin the story of how Israelite slaves escaped Egypt to freedom.\u003c/p>\n\u003cp>But tonight, I'd like to ask the Four Questions in a different way. I want to say the words in Mende, one of the languages of my enslaved West and Central African forebears.\u003c/p>\n\u003cfigure id=\"attachment_94638\" class=\"wp-caption aligncenter\" style=\"max-width: 569px\">\u003cimg class=\"size-full wp-image-94638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg\" alt='Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage.' width=\"569\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg 569w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-320x240.jpg 320w\" sizes=\"(max-width: 569px) 100vw, 569px\">\u003cfigcaption class=\"wp-caption-text\">Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage. \u003ccite>(Courtesy Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Passover week happens to coincide with the 150th anniversary of my ancestors' liberation from American chattel slavery: the surrender of Lee's army at Appomattox on April 9, 1865. On that day, when the waters parted and the 240-year nightmare was finally over, my ancestor Elijah Mitchell, a house servant about 15 years old, was standing near the battlefield with his older brother George. As the terms of surrender were negotiated, the brothers' slave holder told them they were free.\u003c/p>\n\u003cp>It's a happy coincidence that this anniversary falls during the Jewish festival of freedom, a calendrical crossing of the streams, and I'm looking for a special way to mark the occasion.\u003c/p>\n\u003cp>I've always mixed my African-Americanness and Jewishness on the Seder plate, a ritual dish with six foods that symbolize the story of Passover. First of all, in the place of bitter herbs, a reminder of the bitterness endured by the enslaved Israelites, I place collard greens. Collards can certainly be bitter, and in slave days they kept us healthy and alive despite a diet mostly of salt pork and dried corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roasted lamb shank bone, which symbolizes the temple sacrifice, becomes a roasted chicken leg, the sort packed into shoe box lunches by Southern black travelers heading north by train on the Great Migration, sacrificing their homes for the promise of freedom. Chickens were also among the few types of livestock that black slaves were allowed to keep for their own meals.\u003c/p>\n\u003cp>The horseradish, with its nose-opening bite, is another reminder of slavery's sting. On my Seder plate, it's replaced by a spicy red pepper. White corn hoecakes, the hardtack of slavery, replace \u003cem>matzoh\u003c/em>, and the spring vegetable is not parsley or white potato but a boiled sweet potato on a bed of fresh sweet potato leaves.\u003c/p>\n\u003cp>My version of charoset, a sweet paste of nuts and fruit that recalls the bricks from which the pyramids were built, is made from sorghum molasses and pecans, showing how my people married the gifts of Africa with the bounty of America to build a new culture of sweetness and strength.\u003c/p>\n\u003cp>A couple of the traditional Seder items work as they are. The boiled egg recalls African creation myths, and the salt water, the waves of the Middle Passage.\u003c/p>\n\u003cfigure id=\"attachment_94640\" class=\"wp-caption aligncenter\" style=\"max-width: 849px\">\u003cimg class=\"size-full wp-image-94640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg\" alt=\"Collard greens stand in for bitter herbs on Twitty's Seder plate.\" width=\"849\" height=\"477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-320x180.jpg 320w\" sizes=\"(max-width: 849px) 100vw, 849px\">\u003cfigcaption class=\"wp-caption-text\">Collard greens stand in for bitter herbs on Twitty's Seder plate. \u003ccite>(Brent Hofacker/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Passover honors the story of all people who seek the simple freedom to live their potential. As Jews in India, Ethiopia, Iraq, Poland and China have done before me, I render the ancient codes in my own image and story.\u003c/p>\n\u003cp>This year, the anniversary of my own family's liberation, I wanted to invite to my table my sixth great-grandmother, brought to Charleston before the Revolutionary War from Mende areas of Sierra Leone. A couple of days ago, I came across a book called \u003cem>300 Ways to Ask the Four Questions\u003c/em>, and was delighted to find one of those 300 is a version in Mende:\u003c/p>\n\u003cp>\u003cem>Gbei kpškši ngi gba kpškši kpeema? Kpškš gbi, ma lewei mon gši lo meh; keh kpškši ngi, matsui lea mia.\u003c/em>\u003c/p>\n\u003cp>It's hard to pronounce, but I've been practicing, and I think I got it down. Tonight, with the foods of the African Diaspora before us, mixed and fused with Jewish food from around the world, I'll welcome my ancestors to the table of freedom so that we might all enter the Promised Land together, as a family.\u003c/p>\n\u003cp>\u003cem>Michael W. Twitty blogs at \u003ca href=\"http://www.afroculinaria.com\">Afroculinaria\u003c/a>, exploring African-American and African Diaspora culinary history and culture. He is working on his first book, \u003c/em>The Cooking Gene\u003cem>, for HarperCollins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI've been wondering this in preparation for tonight, the eve of Passover. The ritual of the Four Questions kicks off the first Seder dinner by asking, \"Why is this night different from all other nights?\" to begin the story of how Israelite slaves escaped Egypt to freedom.\u003c/p>\n\u003cp>But tonight, I'd like to ask the Four Questions in a different way. I want to say the words in Mende, one of the languages of my enslaved West and Central African forebears.\u003c/p>\n\u003cfigure id=\"attachment_94638\" class=\"wp-caption aligncenter\" style=\"max-width: 569px\">\u003cimg class=\"size-full wp-image-94638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg\" alt='Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage.' width=\"569\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg 569w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-320x240.jpg 320w\" sizes=\"(max-width: 569px) 100vw, 569px\">\u003cfigcaption class=\"wp-caption-text\">Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage. \u003ccite>(Courtesy Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Passover week happens to coincide with the 150th anniversary of my ancestors' liberation from American chattel slavery: the surrender of Lee's army at Appomattox on April 9, 1865. On that day, when the waters parted and the 240-year nightmare was finally over, my ancestor Elijah Mitchell, a house servant about 15 years old, was standing near the battlefield with his older brother George. As the terms of surrender were negotiated, the brothers' slave holder told them they were free.\u003c/p>\n\u003cp>It's a happy coincidence that this anniversary falls during the Jewish festival of freedom, a calendrical crossing of the streams, and I'm looking for a special way to mark the occasion.\u003c/p>\n\u003cp>I've always mixed my African-Americanness and Jewishness on the Seder plate, a ritual dish with six foods that symbolize the story of Passover. First of all, in the place of bitter herbs, a reminder of the bitterness endured by the enslaved Israelites, I place collard greens. Collards can certainly be bitter, and in slave days they kept us healthy and alive despite a diet mostly of salt pork and dried corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roasted lamb shank bone, which symbolizes the temple sacrifice, becomes a roasted chicken leg, the sort packed into shoe box lunches by Southern black travelers heading north by train on the Great Migration, sacrificing their homes for the promise of freedom. Chickens were also among the few types of livestock that black slaves were allowed to keep for their own meals.\u003c/p>\n\u003cp>The horseradish, with its nose-opening bite, is another reminder of slavery's sting. On my Seder plate, it's replaced by a spicy red pepper. White corn hoecakes, the hardtack of slavery, replace \u003cem>matzoh\u003c/em>, and the spring vegetable is not parsley or white potato but a boiled sweet potato on a bed of fresh sweet potato leaves.\u003c/p>\n\u003cp>My version of charoset, a sweet paste of nuts and fruit that recalls the bricks from which the pyramids were built, is made from sorghum molasses and pecans, showing how my people married the gifts of Africa with the bounty of America to build a new culture of sweetness and strength.\u003c/p>\n\u003cp>A couple of the traditional Seder items work as they are. The boiled egg recalls African creation myths, and the salt water, the waves of the Middle Passage.\u003c/p>\n\u003cfigure id=\"attachment_94640\" class=\"wp-caption aligncenter\" style=\"max-width: 849px\">\u003cimg class=\"size-full wp-image-94640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg\" alt=\"Collard greens stand in for bitter herbs on Twitty's Seder plate.\" width=\"849\" height=\"477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-320x180.jpg 320w\" sizes=\"(max-width: 849px) 100vw, 849px\">\u003cfigcaption class=\"wp-caption-text\">Collard greens stand in for bitter herbs on Twitty's Seder plate. \u003ccite>(Brent Hofacker/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Passover honors the story of all people who seek the simple freedom to live their potential. As Jews in India, Ethiopia, Iraq, Poland and China have done before me, I render the ancient codes in my own image and story.\u003c/p>\n\u003cp>This year, the anniversary of my own family's liberation, I wanted to invite to my table my sixth great-grandmother, brought to Charleston before the Revolutionary War from Mende areas of Sierra Leone. A couple of days ago, I came across a book called \u003cem>300 Ways to Ask the Four Questions\u003c/em>, and was delighted to find one of those 300 is a version in Mende:\u003c/p>\n\u003cp>\u003cem>Gbei kpškši ngi gba kpškši kpeema? Kpškš gbi, ma lewei mon gši lo meh; keh kpškši ngi, matsui lea mia.\u003c/em>\u003c/p>\n\u003cp>It's hard to pronounce, but I've been practicing, and I think I got it down. Tonight, with the foods of the African Diaspora before us, mixed and fused with Jewish food from around the world, I'll welcome my ancestors to the table of freedom so that we might all enter the Promised Land together, as a family.\u003c/p>\n\u003cp>\u003cem>Michael W. Twitty blogs at \u003ca href=\"http://www.afroculinaria.com\">Afroculinaria\u003c/a>, exploring African-American and African Diaspora culinary history and culture. He is working on his first book, \u003c/em>The Cooking Gene\u003cem>, for HarperCollins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Passover: The History And Symbolism Of Matzo Balls",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150403_me_centuries-old_recipes_help_me_realize_who_i_am_says_cookbook_author_joan_nathan.mp3\">Listen to the Story on Morning Edition\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Nothing says Passover like a good bowl of matzo ball soup. That's according to Joan Nathan, chef and grande-dame of Jewish cooking, who spoke to Steve Inskeep of NPR's \u003cem>Morning Edition\u003c/em> about the importance of the tradition.\u003cbr>\n[aside postID=\"bayareabites_94355,bayareabites_94637\"]\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID=\"bayareabites_133012,bayareabites_109085\"]\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"94560,94562,94561,94558,94559,94557\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!",
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"description": "Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 9
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"id": "fresh-air",
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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. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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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",
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"meta": {
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"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.",
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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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"order": 11
},
"link": "/podcasts/onourwatch",
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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",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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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"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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