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"disqusTitle": "Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso",
"title": "Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso",
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"content": "\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be honest. I’m really not into American football. Probably blasphemous for me to say that right around the Super Bowl. However, in direct opposition to that ire-inspiring statement, I kind of like the Super Bowl itself. Why? Because I love the party. And all the crazy, decadent food that goes along with it. Plus, it’s a great way to give “dry January” the finger and welcome “wet February!”\u003c/p>\n\u003cp>To me, the Super Bowl just isn’t the Super Bowl without a massive tray of over-the-top, gooey-crisp nachos. And a big frothy pint of beer. Oh, and the game on in the background.\u003c/p>\n\u003cp>You can make nachos any one of a zillion ways: from the most basic (melted cheese on chips) to the most decadent (lobster nachos, anyone?). But for me, the best nachos have plenty of beans, meat, two kinds of cheese, and loads of salsa, guacamole, and sour cream. Classic but still over-the-top.\u003c/p>\n\u003cp>This version uses grilled, marinated skirt steak tossed with pan-seared sweet bell peppers and onions. Along with black beans and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">homemade chile con queso\u003c/a> (plus some shredded Monterey jack to top it all off), and you have yourself a nacho party. Serve the salsa, guacamole, and sour cream on the side, or just load it all on top.\u003c/p>\n\u003cp>For the best results, marinate the steak the night before. Make the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">queso\u003c/a> up to 2 days in advance; just warm it on the stovetop gently before using. Put the nachos together at the last minute and serve directly from the baking sheet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This makes a ton of nachos, which are great for a party...especially the Super Bowl! But if you want to make less, just halve the recipe.\u003c/p>\n\u003cfigure id=\"attachment_92464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\">\u003cimg class=\"size-full wp-image-92464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\" alt=\"A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Fajita Nachos\u003c/h3>\n\u003cp>\u003cem>Serves 12 (or more!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 tsp freshly ground pepper\u003c/li>\n\u003cli>1 1/2 lb skirt or flap steak*, cut into 4-inch lengths*\u003c/li>\n\u003cli>1/2 cup lager beer\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1/2 recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>chile con queso\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>2 (16 oz) cans black beans, rinsed and well drained\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 large yellow onion, quartered and thinly sliced\u003c/li>\n\u003cli>1 large red bell pepper, quartered, trimmed and seeded, and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 bags (each 14 oz) tortilla chips\u003c/li>\n\u003cli>1 cup shredded Monterey jack cheese\u003c/li>\n\u003cli>1/2 cup your favorite salsa, plus more for serving\u003c/li>\n\u003cli>1/2 cup pickled jalapeño slices\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For serving:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Guacamole\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"92439,92449,92447,92474,92442,92444,92446,92443,92451,92454,92455,92456\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To marinate the steak, in a small bowl, whisk together the 2 tbsp olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.\u003c/li>\n\u003cli>Prepare the queso and set aside. Put the beans in a bowl and lightly smash them with a fork.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium-high heat, warm the 1 tbsp oil. Add the onion and bell pepper, and sprinkle with salt. Cook, stirring often, until the onion and pepper are tender, about 10 minutes. Remove from the heat.\u003c/li>\n\u003cli>To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan (ideally a double burner size) over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips. Chop the steak into smaller pieces. Stir the steak into the pan with the pepper-onion mixture.\u003c/li>\n\u003cli>To assemble the nachos, preheat the oven to 375F. Line 2 large rimmed baking sheets with foil. Dividing evenly between the baking sheets, layer the chips, sliced steak mixture, and black beans. Working with 1 sheet at a time, bake for 10 minutes until the nachos start to warm. Drizzle with queso and sprinkle with shredded cheese, salsa, and jalapenos. Return to the oven until the cheese is melted and the nachos are warmed through, about 15 minutes longer.\u003c/li>\n\u003cli>Working with 1 sheet at a time, bake until the cheese is melted and the nachos are warmed through, about 25 minutes. Sprinkle with cilantro and serve at once with salsa, guacamole, and sour cream on the side. Repeat with the 2nd tray of nachos.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you like, use flank steak. Marinate and grill as directed, but slice it thinly then chop it up into bite-sized pieces.\u003c/p>\n\u003cfigure id=\"attachment_92441\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\">\u003cimg class=\"size-full wp-image-92441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Piled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be honest. I’m really not into American football. Probably blasphemous for me to say that right around the Super Bowl. However, in direct opposition to that ire-inspiring statement, I kind of like the Super Bowl itself. Why? Because I love the party. And all the crazy, decadent food that goes along with it. Plus, it’s a great way to give “dry January” the finger and welcome “wet February!”\u003c/p>\n\u003cp>To me, the Super Bowl just isn’t the Super Bowl without a massive tray of over-the-top, gooey-crisp nachos. And a big frothy pint of beer. Oh, and the game on in the background.\u003c/p>\n\u003cp>You can make nachos any one of a zillion ways: from the most basic (melted cheese on chips) to the most decadent (lobster nachos, anyone?). But for me, the best nachos have plenty of beans, meat, two kinds of cheese, and loads of salsa, guacamole, and sour cream. Classic but still over-the-top.\u003c/p>\n\u003cp>This version uses grilled, marinated skirt steak tossed with pan-seared sweet bell peppers and onions. Along with black beans and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">homemade chile con queso\u003c/a> (plus some shredded Monterey jack to top it all off), and you have yourself a nacho party. Serve the salsa, guacamole, and sour cream on the side, or just load it all on top.\u003c/p>\n\u003cp>For the best results, marinate the steak the night before. Make the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">queso\u003c/a> up to 2 days in advance; just warm it on the stovetop gently before using. Put the nachos together at the last minute and serve directly from the baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This makes a ton of nachos, which are great for a party...especially the Super Bowl! But if you want to make less, just halve the recipe.\u003c/p>\n\u003cfigure id=\"attachment_92464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\">\u003cimg class=\"size-full wp-image-92464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\" alt=\"A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Fajita Nachos\u003c/h3>\n\u003cp>\u003cem>Serves 12 (or more!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 tsp freshly ground pepper\u003c/li>\n\u003cli>1 1/2 lb skirt or flap steak*, cut into 4-inch lengths*\u003c/li>\n\u003cli>1/2 cup lager beer\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1/2 recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>chile con queso\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>2 (16 oz) cans black beans, rinsed and well drained\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 large yellow onion, quartered and thinly sliced\u003c/li>\n\u003cli>1 large red bell pepper, quartered, trimmed and seeded, and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 bags (each 14 oz) tortilla chips\u003c/li>\n\u003cli>1 cup shredded Monterey jack cheese\u003c/li>\n\u003cli>1/2 cup your favorite salsa, plus more for serving\u003c/li>\n\u003cli>1/2 cup pickled jalapeño slices\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For serving:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Guacamole\u003c/li>\n\u003cli>Sour cream\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 marinate the steak, in a small bowl, whisk together the 2 tbsp olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.\u003c/li>\n\u003cli>Prepare the queso and set aside. Put the beans in a bowl and lightly smash them with a fork.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium-high heat, warm the 1 tbsp oil. Add the onion and bell pepper, and sprinkle with salt. Cook, stirring often, until the onion and pepper are tender, about 10 minutes. Remove from the heat.\u003c/li>\n\u003cli>To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan (ideally a double burner size) over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips. Chop the steak into smaller pieces. Stir the steak into the pan with the pepper-onion mixture.\u003c/li>\n\u003cli>To assemble the nachos, preheat the oven to 375F. Line 2 large rimmed baking sheets with foil. Dividing evenly between the baking sheets, layer the chips, sliced steak mixture, and black beans. Working with 1 sheet at a time, bake for 10 minutes until the nachos start to warm. Drizzle with queso and sprinkle with shredded cheese, salsa, and jalapenos. Return to the oven until the cheese is melted and the nachos are warmed through, about 15 minutes longer.\u003c/li>\n\u003cli>Working with 1 sheet at a time, bake until the cheese is melted and the nachos are warmed through, about 25 minutes. Sprinkle with cilantro and serve at once with salsa, guacamole, and sour cream on the side. Repeat with the 2nd tray of nachos.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you like, use flank steak. Marinate and grill as directed, but slice it thinly then chop it up into bite-sized pieces.\u003c/p>\n\u003cfigure id=\"attachment_92441\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\">\u003cimg class=\"size-full wp-image-92441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party",
"title": "Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party",
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"content": "\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m was born in Texas, and once you are born in Texas you are always a Texan. No matter that I’ve lived in California for over 20 years, and am coming up on living here for as long as I lived in Texas. I will still always consider myself a Texan.\u003c/p>\n\u003cp>There are many things that I *do not* miss about Texas: the politics, the gun-lovers, the sometimes backwards attitude towards others. But there are also plenty of things I do miss about Texas: the Southern hospitality, swimming at \u003ca href=\"http://en.wikipedia.org/wiki/Barton_Springs_Pool\" target=\"_blank\">Barton Springs\u003c/a> or in the \u003ca href=\"http://en.wikipedia.org/wiki/Lake_Travis\" target=\"_blank\">lake\u003c/a>, big booming thunderstorms, and mostly, the food. \u003c/p>\n\u003cp>I love the food in Texas. I adore Tex-Mex. I crave Texas BBQ. And I wish more restaurants would serve queso and chips as a matter of course. In Texas, a bowl of chile con queso—most commonly known as just “queso”— with tortilla chips is as natural as putting bread and butter on the table. I miss that. So I’m forced to make my own (although \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> does do an excellent version).\u003c/p>\n\u003cp>Traditionally, queso is stoner food. Made late into the night by melting a block of Velveeta cheese in the microwave and then stirring in a can of \u003ca href=\"http://www.ro-tel.com/\" target=\"_blank\">Rotel\u003c/a> tomatoes with green chiles. I honestly do not have a problem with this (quite likely because I grew up with it). And, well, it’s good!\u003c/p>\n\u003cp>But I thought I’d take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. Serve this on game day, or anytime you are feeling nostalgic about Texas, and watch it disappear quickly. \u003c/p>\n\u003cfigure id=\"attachment_92400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chile con Queso\u003c/h3>\n\u003cp>\u003cem>Makes enough for a party! (Or 10–20 friends)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1–2 small jalapeno(s), minced (seeds removed if you like it less spicy)\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>1 1/2 cups whole milk\u003c/li>\n\u003cli>6 cups of shredded mild orange cheddar cheese\u003c/li>\n\u003cli>1 (14.5 ounce) can diced tomatoes, drained\u003c/li>\n\u003cli>2 (4 oz) cans diced green chiles, drained\u003c/li>\n\u003cli>1/2 cup of cilantro, chopped\u003c/li>\n\u003cli>1/2 cup of sour cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chips, for serving\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"92416,92414,92411,92412,92415,92417,92413\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan over medium heat, melt the butter. Add the onion and jalapeno and cook until the onions are browned and softened, about 10 minutes.\u003c/li>\n\u003cli>Whisk the flour into the butter and let bubble for about 1 minute.\u003c/li>\n\u003cli>Slowly add the milk to the pan, whisking constantly, and simmer until the sauce thickens, about 5 minutes. Stir in the tomatoes, green chiles, and half the cilantro.\u003c/li>\n\u003cli>Turn the heat down to low, and add the cheese slowly, about 1/2 cup at a time, stirring into the sauce until completely melted.\u003c/li>\n\u003cli>When the sauce is smooth, stir in the sour cream. Taste and season with salt and pepper. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> If the sauce starts to firm up too much, put it back over low heat until melted and smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> If you want to get really crazy, stir some cooked, crumbled Mexican chorizo in at the end.\u003c/p>\n\u003cfigure id=\"attachment_92398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Rich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m was born in Texas, and once you are born in Texas you are always a Texan. No matter that I’ve lived in California for over 20 years, and am coming up on living here for as long as I lived in Texas. I will still always consider myself a Texan.\u003c/p>\n\u003cp>There are many things that I *do not* miss about Texas: the politics, the gun-lovers, the sometimes backwards attitude towards others. But there are also plenty of things I do miss about Texas: the Southern hospitality, swimming at \u003ca href=\"http://en.wikipedia.org/wiki/Barton_Springs_Pool\" target=\"_blank\">Barton Springs\u003c/a> or in the \u003ca href=\"http://en.wikipedia.org/wiki/Lake_Travis\" target=\"_blank\">lake\u003c/a>, big booming thunderstorms, and mostly, the food. \u003c/p>\n\u003cp>I love the food in Texas. I adore Tex-Mex. I crave Texas BBQ. And I wish more restaurants would serve queso and chips as a matter of course. In Texas, a bowl of chile con queso—most commonly known as just “queso”— with tortilla chips is as natural as putting bread and butter on the table. I miss that. So I’m forced to make my own (although \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> does do an excellent version).\u003c/p>\n\u003cp>Traditionally, queso is stoner food. Made late into the night by melting a block of Velveeta cheese in the microwave and then stirring in a can of \u003ca href=\"http://www.ro-tel.com/\" target=\"_blank\">Rotel\u003c/a> tomatoes with green chiles. I honestly do not have a problem with this (quite likely because I grew up with it). And, well, it’s good!\u003c/p>\n\u003cp>But I thought I’d take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. Serve this on game day, or anytime you are feeling nostalgic about Texas, and watch it disappear quickly. \u003c/p>\n\u003cfigure id=\"attachment_92400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chile con Queso\u003c/h3>\n\u003cp>\u003cem>Makes enough for a party! (Or 10–20 friends)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1–2 small jalapeno(s), minced (seeds removed if you like it less spicy)\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>1 1/2 cups whole milk\u003c/li>\n\u003cli>6 cups of shredded mild orange cheddar cheese\u003c/li>\n\u003cli>1 (14.5 ounce) can diced tomatoes, drained\u003c/li>\n\u003cli>2 (4 oz) cans diced green chiles, drained\u003c/li>\n\u003cli>1/2 cup of cilantro, chopped\u003c/li>\n\u003cli>1/2 cup of sour cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chips, for serving\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 saucepan over medium heat, melt the butter. Add the onion and jalapeno and cook until the onions are browned and softened, about 10 minutes.\u003c/li>\n\u003cli>Whisk the flour into the butter and let bubble for about 1 minute.\u003c/li>\n\u003cli>Slowly add the milk to the pan, whisking constantly, and simmer until the sauce thickens, about 5 minutes. Stir in the tomatoes, green chiles, and half the cilantro.\u003c/li>\n\u003cli>Turn the heat down to low, and add the cheese slowly, about 1/2 cup at a time, stirring into the sauce until completely melted.\u003c/li>\n\u003cli>When the sauce is smooth, stir in the sour cream. Taste and season with salt and pepper. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> If the sauce starts to firm up too much, put it back over low heat until melted and smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> If you want to get really crazy, stir some cooked, crumbled Mexican chorizo in at the end.\u003c/p>\n\u003cfigure id=\"attachment_92398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The StoryCorps recording itself is a recording between two people who are important to each other in some way. Participants record a 40 minute recording, again, about anything that they would like to talk about. A StoryCorps staff member will be with participants for the whole time to orient them through the process and offer support during the recording. After the recording, we take pictures, go over Release Forms, and then participants go home with their CD that they are free to make copies of and share with others.\u003c/p>\n\n",
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"excerpt": "CAAM (Center for Asian American Media) is proud to partner with StoryCorps on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Resolution For Foodies Who Want To Do Good: Pick A Campaign",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91828\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\" alt=\"Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-91828\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a> and \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/02/374579964/a-resolution-for-foodies-who-want-to-do-good-pick-a-campaign\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/2/15)\u003c/p>\n\u003cp>Say you're kicking off 2015 with big plans to be a conscientious food consumer.\u003c/p>\n\u003cp>One obvious path is to vote with your fork and your wallet, purchasing products such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/03/perdue-says-its-hatching-chicks-are-off-antibiotics/\">antibiotic-free meat;\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be/\">local, pasture-raised eggs\u003c/a>; or\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171891081/bean-to-bar-chocolate-makers-dare-to-bare-how-its-done\"> bean-to-bar chocolate\u003c/a>.\u003c/p>\n\u003cp>It can feel good to support the food producers whose ideals match your own. And nowadays there are a lot of alternatives to Big Food at the supermarket.\u003c/p>\n\u003cp>But there's another way to nudge change in the food system: Support a campaign that's confronting the problems more directly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The biggest food companies in the world — think Nestle, PepsiCo, Mars, Smithfield, Cargill, General Mills, Unilever, Coca-Cola, Kellogg — are the major players in the food system. They control the supply chain from the raw materials to the packaging, and set the labor and environmental precedents of much of what we consume.\u003c/p>\n\u003cp>There are now a wide range of campaigns aimed at pushing these global companies to respond more directly to consumers' concerns about everything from antibiotics to greenhouse gas emissions to labor abuses.\u003c/p>\n\u003cp>We'd argue that these campaigns — which have a growing number of victories under their belts — may have a bigger impact than your individual choices at the supermarket.\u003c/p>\n\u003cp>Take, for instance, Oxfam's \u003ca href=\"http://www.behindthebrands.org/en-us\">Behind the Brands\u003c/a>, which, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/30/343963519/can-oxfam-nudge-big-food-companies-to-do-right\">reported\u003c/a>, is putting pressure on the 10 biggest food companies to be more transparent about how they do business.\u003c/p>\n\u003cp>Oxfam has leaned on these global brands to disclose the companies in their supply chain. When a problem is identified — like the working conditions of cacao farmers in West Africa — Oxfam has pushed the companies to use their leverage with suppliers to address issues like gender inequality. One example: \u003ca href=\"https://www.youtube.com/watch?v=V5ua_Ny1XVw&list=UUX1IND5NlfU01edaqQwJIAg\">a Times Square event\u003c/a> on the plight of female cocoa farmers in Africa, which garnered plenty of attention.\u003c/p>\n\u003cp>And what came of these efforts? \u003ca href=\"http://www.behindthebrands.org/en-us/campaign-news/power-of-you\">Agreements\u003c/a> with three large chocolate companies — Mars, Mondelez and Nestle — which committed to doing more to address the issues of poverty and worker's rights.\u003c/p>\n\u003cp>When it comes to nudging the meat industry to rethink how it uses antibiotics, the Pew Charitable Trusts, Keep Antibiotics Working and other groups have advocated for using the drugs only to treat sick animals. Those activists were applauding in September when Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">announced\u003c/a> it had stopped injecting antibiotics into eggs that are just about to hatch.\u003c/p>\n\u003cp>Palm oil is a hot issue, too. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\">noted\u003c/a>, the rain forest protection coalition Forest Heroes has been lobbying many companies that rely on the oil to cut ties with suppliers that have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands. And they've made inroads with Krispy Kreme, Dunkin' Brands and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\">Kellogg\u003c/a>, the maker of Pop-Tarts and other products made with palm oil.\u003c/p>\n\u003cp>The livestock industry is responsible for 12 percent of global greenhouse gas emissions, and that's motivating a lot of consumers to eat less meat. But since the demand for meat isn't going to drop anytime soon, the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef,\u003c/a> a coalition of beef producers and buyers and environmental groups, is trying to figure out how to guide producers to cut those emissions.\u003c/p>\n\u003cp>And right here in the U.S., the fair food movement, lead by groups like the Fair Food Standards Council and the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Farmworkers\u003c/a>, has managed to improve the working conditions of Florida tomato pickers by pressuring big corporate buyers like Wal-Mart. As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/12/370338800/fla-tomato-pickers-wins-could-extend-to-dairy-berry-workers\">reported\u003c/a>, those wins may soon be extended to other farms.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91828\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\" alt=\"Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-91828\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a> and \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/02/374579964/a-resolution-for-foodies-who-want-to-do-good-pick-a-campaign\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/2/15)\u003c/p>\n\u003cp>Say you're kicking off 2015 with big plans to be a conscientious food consumer.\u003c/p>\n\u003cp>One obvious path is to vote with your fork and your wallet, purchasing products such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/03/perdue-says-its-hatching-chicks-are-off-antibiotics/\">antibiotic-free meat;\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be/\">local, pasture-raised eggs\u003c/a>; or\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171891081/bean-to-bar-chocolate-makers-dare-to-bare-how-its-done\"> bean-to-bar chocolate\u003c/a>.\u003c/p>\n\u003cp>It can feel good to support the food producers whose ideals match your own. And nowadays there are a lot of alternatives to Big Food at the supermarket.\u003c/p>\n\u003cp>But there's another way to nudge change in the food system: Support a campaign that's confronting the problems more directly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The biggest food companies in the world — think Nestle, PepsiCo, Mars, Smithfield, Cargill, General Mills, Unilever, Coca-Cola, Kellogg — are the major players in the food system. They control the supply chain from the raw materials to the packaging, and set the labor and environmental precedents of much of what we consume.\u003c/p>\n\u003cp>There are now a wide range of campaigns aimed at pushing these global companies to respond more directly to consumers' concerns about everything from antibiotics to greenhouse gas emissions to labor abuses.\u003c/p>\n\u003cp>We'd argue that these campaigns — which have a growing number of victories under their belts — may have a bigger impact than your individual choices at the supermarket.\u003c/p>\n\u003cp>Take, for instance, Oxfam's \u003ca href=\"http://www.behindthebrands.org/en-us\">Behind the Brands\u003c/a>, which, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/30/343963519/can-oxfam-nudge-big-food-companies-to-do-right\">reported\u003c/a>, is putting pressure on the 10 biggest food companies to be more transparent about how they do business.\u003c/p>\n\u003cp>Oxfam has leaned on these global brands to disclose the companies in their supply chain. When a problem is identified — like the working conditions of cacao farmers in West Africa — Oxfam has pushed the companies to use their leverage with suppliers to address issues like gender inequality. One example: \u003ca href=\"https://www.youtube.com/watch?v=V5ua_Ny1XVw&list=UUX1IND5NlfU01edaqQwJIAg\">a Times Square event\u003c/a> on the plight of female cocoa farmers in Africa, which garnered plenty of attention.\u003c/p>\n\u003cp>And what came of these efforts? \u003ca href=\"http://www.behindthebrands.org/en-us/campaign-news/power-of-you\">Agreements\u003c/a> with three large chocolate companies — Mars, Mondelez and Nestle — which committed to doing more to address the issues of poverty and worker's rights.\u003c/p>\n\u003cp>When it comes to nudging the meat industry to rethink how it uses antibiotics, the Pew Charitable Trusts, Keep Antibiotics Working and other groups have advocated for using the drugs only to treat sick animals. Those activists were applauding in September when Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">announced\u003c/a> it had stopped injecting antibiotics into eggs that are just about to hatch.\u003c/p>\n\u003cp>Palm oil is a hot issue, too. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\">noted\u003c/a>, the rain forest protection coalition Forest Heroes has been lobbying many companies that rely on the oil to cut ties with suppliers that have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands. And they've made inroads with Krispy Kreme, Dunkin' Brands and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\">Kellogg\u003c/a>, the maker of Pop-Tarts and other products made with palm oil.\u003c/p>\n\u003cp>The livestock industry is responsible for 12 percent of global greenhouse gas emissions, and that's motivating a lot of consumers to eat less meat. But since the demand for meat isn't going to drop anytime soon, the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef,\u003c/a> a coalition of beef producers and buyers and environmental groups, is trying to figure out how to guide producers to cut those emissions.\u003c/p>\n\u003cp>And right here in the U.S., the fair food movement, lead by groups like the Fair Food Standards Council and the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Farmworkers\u003c/a>, has managed to improve the working conditions of Florida tomato pickers by pressuring big corporate buyers like Wal-Mart. As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/12/370338800/fla-tomato-pickers-wins-could-extend-to-dairy-berry-workers\">reported\u003c/a>, those wins may soon be extended to other farms.\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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"disqusTitle": "Hangover Helper: Tips To Prevent A Horrible Headache ",
"title": "Hangover Helper: Tips To Prevent A Horrible Headache ",
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"content": "\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \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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"title": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91696,91698,91717,91748,91723,91695,91735,91722,91724\"]\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91693,91725,91726\"]\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91727,91730,91729,91719\"]\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91728,91716,91733,91734\"]\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91720,91711\"]\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91721,91715,91699,91700,91732\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"description": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
"title": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91663,91651,91652,91665,91666,91654,91668\"]\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91671,91667\"]\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91661,91653,91662\"]\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91655,91656,91657\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\" alt=\"Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Salty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\r\n\r\n",
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"description": "Salty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"title": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas",
"title": "Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"title": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites",
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And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91523,91503\"]\u003c/p>\n\u003cli>In the same saucepan over medium-low heat, melt 1 tbsp of the butter. Add the mushrooms, thyme, soy sauce, and a sprinkle of salt and sauté, stirring, until tender and the liquid evaporates, about 5 minutes. Transfer to a bowl.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"91504,91527,91528\"]\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91515,91525,91497,91500,91499,91498\"]\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91521,91520,91512,91509\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty Gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
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