window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_75525": {
"type": "attachments",
"id": "bayareabites_75525",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75525",
"found": true
},
"parent": 75313,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/panna-cotta-finish640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387511748,
"modified": 1387511748,
"caption": null,
"description": null,
"title": "panna-cotta-finish640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75414": {
"type": "attachments",
"id": "bayareabites_75414",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75414",
"found": true
},
"parent": 75206,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/finalsoup640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387501711,
"modified": 1387501711,
"caption": null,
"description": null,
"title": "finalsoup640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_135029": {
"type": "attachments",
"id": "bayareabites_135029",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135029",
"found": true
},
"parent": 75311,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/british-style-roasties-featured-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1571352026,
"modified": 1571352074,
"caption": "British-style roasties are roasted potatoes, but with a twist.",
"description": "British-style roasties are roasted potatoes, but with a twist.",
"title": "british-style-roasties-featured",
"credit": "Grace Cheung/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75589": {
"type": "attachments",
"id": "bayareabites_75589",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75589",
"found": true
},
"parent": 75307,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/finished-shortribs-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387582425,
"modified": 1387582425,
"caption": null,
"description": null,
"title": "finished-shortribs-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75323": {
"type": "attachments",
"id": "bayareabites_75323",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75323",
"found": true
},
"parent": 75211,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/kale-salad640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387407308,
"modified": 1387407308,
"caption": null,
"description": null,
"title": "kale-salad640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75239": {
"type": "attachments",
"id": "bayareabites_75239",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75239",
"found": true
},
"parent": 75049,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/gougeres-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387330315,
"modified": 1387330315,
"caption": null,
"description": null,
"title": "gougeres-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75114": {
"type": "attachments",
"id": "bayareabites_75114",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75114",
"found": true
},
"parent": 75103,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/final-bag-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387045579,
"modified": 1387045579,
"caption": null,
"description": null,
"title": "final-bag-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74805": {
"type": "attachments",
"id": "bayareabites_74805",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74805",
"found": true
},
"parent": 74798,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/manhattan640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386202719,
"modified": 1386202719,
"caption": null,
"description": null,
"title": "manhattan640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74725": {
"type": "attachments",
"id": "bayareabites_74725",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74725",
"found": true
},
"parent": 74700,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/cookie2.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1386106646,
"modified": 1386106646,
"caption": null,
"description": null,
"title": "cookie2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74402": {
"type": "attachments",
"id": "bayareabites_74402",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74402",
"found": true
},
"parent": 71993,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/thanksgiving640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1385421588,
"modified": 1385421588,
"caption": null,
"description": null,
"title": "thanksgiving640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74614": {
"type": "attachments",
"id": "bayareabites_74614",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74614",
"found": true
},
"parent": 74069,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/apple-final1000640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1385523794,
"modified": 1385523794,
"caption": null,
"description": null,
"title": "apple-final1000640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74538": {
"type": "attachments",
"id": "bayareabites_74538",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74538",
"found": true
},
"parent": 74413,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/TurkeyPic640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1385511198,
"modified": 1385511198,
"caption": null,
"description": null,
"title": "TurkeyPic640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_74700": {
"type": "authors",
"id": "byline_bayareabites_74700",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74700",
"name": "Michaeleen Doucleff",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
}
},
"pagesReducer": {
"bayareabites_category_holidays-and-traditions": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"score": 14.402988
},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"title": "holidays and traditions",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holidays-and-traditions",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_75313": {
"type": "posts",
"id": "bayareabites_75313",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75313",
"score": null,
"sort": [
1387907408000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387907408,
"format": "aside",
"disqusTitle": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"title": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558\"]\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75533,75534,75536\"]\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532\"]\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "75313 http://blogs.kqed.org/bayareabites/?p=75313",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 879,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1449093755,
"excerpt": "Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.",
"title": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"datePublished": "2013-12-24T09:50:08-08:00",
"dateModified": "2015-12-02T14:02:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges",
"status": "publish",
"path": "/bayareabites/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75533,75534,75536",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_636",
"bayareabites_1595",
"bayareabites_12827",
"bayareabites_558",
"bayareabites_12821",
"bayareabites_12829",
"bayareabites_4177",
"bayareabites_12832",
"bayareabites_12814"
],
"featImg": "bayareabites_75525",
"label": "bayareabites_15122"
},
"bayareabites_75206": {
"type": "posts",
"id": "bayareabites_75206",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75206",
"score": null,
"sort": [
1387754352000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387754352,
"format": "aside",
"disqusTitle": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"title": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436\"]\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420\"]\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "75206 http://blogs.kqed.org/bayareabites/?p=75206",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 920,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1567627342,
"excerpt": "This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.",
"title": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"datePublished": "2013-12-22T15:19:12-08:00",
"dateModified": "2019-09-04T13:02:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto",
"status": "publish",
"path": "/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1597",
"bayareabites_558",
"bayareabites_12821",
"bayareabites_16285",
"bayareabites_12828",
"bayareabites_12804",
"bayareabites_8987",
"bayareabites_439",
"bayareabites_9016",
"bayareabites_16284"
],
"featImg": "bayareabites_75414",
"label": "bayareabites_15122"
},
"bayareabites_75311": {
"type": "posts",
"id": "bayareabites_75311",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75311",
"score": null,
"sort": [
1387645958000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1387645958,
"format": "standard",
"disqusTitle": "British-Style Roasties: A Whole New Potato",
"title": "British-Style Roasties: A Whole New Potato",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_89627,bayareabites_54016' label='More Potato Recipes']\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75500,75501,75511,75510,75507,75509,75508,75504,75503\"]\u003c/p>\n\n",
"disqusIdentifier": "75311 http://blogs.kqed.org/bayareabites/?p=75311",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 748,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1571352239,
"excerpt": "These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.",
"title": "British-Style Roasties: A Whole New Potato | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "British-Style Roasties: A Whole New Potato",
"datePublished": "2013-12-21T09:12:38-08:00",
"dateModified": "2019-10-17T15:43:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "british-style-roasties-a-whole-new-potato",
"status": "publish",
"sourceUrl": "http://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"source": "Holiday Recipes",
"path": "/bayareabites/75311/british-style-roasties-a-whole-new-potato",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_89627,bayareabites_54016",
"label": "More Potato Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75500,75501,75511,75510,75507,75509,75508,75504,75503",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75311/british-style-roasties-a-whole-new-potato",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122",
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1050",
"bayareabites_558",
"bayareabites_16479",
"bayareabites_300",
"bayareabites_2962",
"bayareabites_16284"
],
"featImg": "bayareabites_135029",
"label": "source_bayareabites_75311"
},
"bayareabites_75307": {
"type": "posts",
"id": "bayareabites_75307",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75307",
"score": null,
"sort": [
1387582993000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387582993,
"format": "aside",
"disqusTitle": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"title": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75484,75475,75477,75479,75480,75487\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75466,75489,75490,75481,75488,75460,75463,75462,75465,75461,75464,75468\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75469,75456,75457\"]\u003c/p>\n\u003cfigure id=\"attachment_75586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\">\u003cimg class=\"size-full wp-image-75586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\" alt=\"Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "75307 http://blogs.kqed.org/bayareabites/?p=75307",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1116,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1543951211,
"excerpt": "Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.",
"title": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"datePublished": "2013-12-20T15:43:13-08:00",
"dateModified": "2018-12-04T11:20:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "glamorous-comfort-food-succulent-braised-short-ribs-for-christmas",
"status": "publish",
"path": "/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75484,75475,75477,75479,75480,75487",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75466,75489,75490,75481,75488,75460,75463,75462,75465,75461,75464,75468",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75469,75456,75457",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\">\u003cimg class=\"size-full wp-image-75586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\" alt=\"Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75307/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_620",
"bayareabites_558",
"bayareabites_12821",
"bayareabites_12826",
"bayareabites_138",
"bayareabites_12812",
"bayareabites_243",
"bayareabites_2964",
"bayareabites_10236"
],
"featImg": "bayareabites_75589",
"label": "bayareabites_15122"
},
"bayareabites_75211": {
"type": "posts",
"id": "bayareabites_75211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75211",
"score": null,
"sort": [
1387477120000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387477120,
"format": "aside",
"disqusTitle": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"title": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "75211 http://blogs.kqed.org/bayareabites/?p=75211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 549,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1543951283,
"excerpt": "Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.",
"title": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"datePublished": "2013-12-19T10:18:40-08:00",
"dateModified": "2018-12-04T11:21:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "christmas-kale-salad-with-pomegranatetangerine-and-avocado",
"status": "publish",
"path": "/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. 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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_10096",
"bayareabites_558",
"bayareabites_12821",
"bayareabites_138",
"bayareabites_3050",
"bayareabites_12805",
"bayareabites_1562",
"bayareabites_1815",
"bayareabites_12806"
],
"featImg": "bayareabites_75323",
"label": "bayareabites_15122"
},
"bayareabites_75049": {
"type": "posts",
"id": "bayareabites_75049",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75049",
"score": null,
"sort": [
1387388074000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387388074,
"format": "aside",
"disqusTitle": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers",
"title": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. 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 the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"75251,75242,75249,75262,75261,75263\"]\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75254,75253,75252,75259,75260,75258,75255,75256,75243\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "75049 http://blogs.kqed.org/bayareabites/?p=75049",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 732,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1450804488,
"excerpt": "Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.",
"title": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers",
"datePublished": "2013-12-18T09:34:34-08:00",
"dateModified": "2015-12-22T09:14:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers",
"status": "publish",
"path": "/bayareabites/75049/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. 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 the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75251,75242,75249,75262,75261,75263",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "75254,75253,75252,75259,75260,75258,75255,75256,75243",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75049/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_188",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_710",
"bayareabites_14750",
"bayareabites_558",
"bayareabites_12821",
"bayareabites_12788",
"bayareabites_12787",
"bayareabites_1526",
"bayareabites_12789"
],
"featImg": "bayareabites_75239",
"label": "bayareabites_15122"
},
"bayareabites_75103": {
"type": "posts",
"id": "bayareabites_75103",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75103",
"score": null,
"sort": [
1387047388000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1387047388,
"format": "aside",
"disqusTitle": "DIY Gifts: Southern Christmas Confections",
"title": "DIY Gifts: Southern Christmas Confections",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "75103 http://blogs.kqed.org/bayareabites/?p=75103",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/14/diy-gifts-southern-christmas-confections/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1955,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1449087026,
"excerpt": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
"title": "DIY Gifts: Southern Christmas Confections | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Gifts: Southern Christmas Confections",
"datePublished": "2013-12-14T10:56:28-08:00",
"dateModified": "2015-12-02T12:10:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-gifts-southern-christmas-confections",
"status": "publish",
"path": "/bayareabites/75103/diy-gifts-southern-christmas-confections",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75103/diy-gifts-southern-christmas-confections",
"authors": [
"5485"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_12798",
"bayareabites_558",
"bayareabites_12797",
"bayareabites_833",
"bayareabites_12796",
"bayareabites_12799"
],
"featImg": "bayareabites_75114",
"label": "bayareabites_15122"
},
"bayareabites_74798": {
"type": "posts",
"id": "bayareabites_74798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74798",
"score": null,
"sort": [
1386368798000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386368798,
"format": "aside",
"disqusTitle": "DIY Gifts: Homemade Manhattan Cocktails",
"title": "DIY Gifts: Homemade Manhattan Cocktails",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "74798 http://blogs.kqed.org/bayareabites/?p=74798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1892,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1388510719,
"excerpt": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
"title": "DIY Gifts: Homemade Manhattan Cocktails | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Gifts: Homemade Manhattan Cocktails",
"datePublished": "2013-12-06T14:26:38-08:00",
"dateModified": "2013-12-31T09:25:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-gifts-homemade-manhattan-cocktails",
"status": "publish",
"path": "/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails",
"authors": [
"5485"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_1244",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763"
],
"tags": [
"bayareabites_1561",
"bayareabites_11940",
"bayareabites_1684",
"bayareabites_8265",
"bayareabites_12763"
],
"featImg": "bayareabites_74805",
"label": "bayareabites"
},
"bayareabites_74700": {
"type": "posts",
"id": "bayareabites_74700",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74700",
"score": null,
"sort": [
1386106697000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386106697,
"format": "aside",
"disqusTitle": "Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat",
"title": "Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\" alt=\"In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\" width=\"640\" height=\"360\" class=\"size-full wp-image-74704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat\">The Salt at NPR Food\u003c/a> (12/3/13)\u003c/p>\n\u003cp>Baking cookies is almost magical. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits.\u003c/p>\n\u003cp>\"In a time-lapse video, it looks like a monster coming alive,\" says the team from \u003ca href=\"http://ed.ted.com/\">TEDEd\u003c/a> in a new animation that — just in time for the holidays — explains the science behind great cookie baking. \"For a moment, it [the raw dough] sits there innocuous ... then it bulges outward ... it triples in volume. Its color darkens ominously. And its surface hardens into an alien topography of peaks and craters ... The kitchen timer dings: You're cookies are ready.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n6wpNhyreDE]\u003c/p>\n\u003cp>So what's going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74700 http://blogs.kqed.org/bayareabites/?p=74700",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/03/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 937,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1386113650,
"excerpt": "A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.",
"title": "Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat",
"datePublished": "2013-12-03T13:38:17-08:00",
"dateModified": "2013-12-03T15:34:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248347009&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Michaeleen Doucleff",
"nprStoryDate": "Tue, 03 Dec 2013 15:03:00 -0500",
"nprLastModifiedDate": "Tue, 03 Dec 2013 16:00:03 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat?ft=3&f=248347009",
"nprStoryId": "248347009",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 03 Dec 2013 16:00:00 -0500",
"path": "/bayareabites/74700/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\" alt=\"In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\" width=\"640\" height=\"360\" class=\"size-full wp-image-74704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat\">The Salt at NPR Food\u003c/a> (12/3/13)\u003c/p>\n\u003cp>Baking cookies is almost magical. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits.\u003c/p>\n\u003cp>\"In a time-lapse video, it looks like a monster coming alive,\" says the team from \u003ca href=\"http://ed.ted.com/\">TEDEd\u003c/a> in a new animation that — just in time for the holidays — explains the science behind great cookie baking. \"For a moment, it [the raw dough] sits there innocuous ... then it bulges outward ... it triples in volume. Its color darkens ominously. And its surface hardens into an alien topography of peaks and craters ... The kitchen timer dings: You're cookies are ready.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/n6wpNhyreDE'\n title='//www.youtube.com/embed/n6wpNhyreDE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So what's going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74700/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat",
"authors": [
"byline_bayareabites_74700"
],
"categories": [
"bayareabites_1516",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_10916"
],
"tags": [
"bayareabites_808",
"bayareabites_12741",
"bayareabites_12742",
"bayareabites_833",
"bayareabites_10921"
],
"featImg": "bayareabites_74725",
"label": "bayareabites"
},
"bayareabites_71993": {
"type": "posts",
"id": "bayareabites_71993",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71993",
"score": null,
"sort": [
1385643655000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385643655,
"format": "aside",
"disqusTitle": "Bay Area Bites Thanksgiving Menu",
"title": "Bay Area Bites Thanksgiving Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving640x360.jpg\">\u003cimg class=\"aligncenter size-full wp-image-74402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving640x360.jpg\" alt=\"Bay Area Bites Thanksgiving Menu\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a Thanksgiving Menu with creative yet traditional recipes along with related posts to cooking guides, advice, and safety tips to have a delicious and stress-free holiday meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cstrong>Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy\u003c/strong>\u003c/a>\u003cbr>\nGenerally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cstrong>Wild Mushroom Gravy\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cstrong>Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing\u003c/strong>\u003c/a>\u003cbr>\nKim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.\u003c/p>\n\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cstrong>Sage and Chestnut Stuffing\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cstrong>Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage\u003c/strong>\u003c/a>\u003cbr>\nKim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.\u003c/p>\n\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cstrong>Braised Red Cabbage\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cstrong>A Healthy Holiday Recipe: A Zillion Ways with Winter Greens\u003c/strong>\u003c/a>\u003cbr>\nHere’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens with Add-Ins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cstrong>Sauteed Winter Greens with Add-Ins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg class=\"size-full wp-image-75502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cstrong>All-American Dessert Recipe: Classic Apple Pie for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nIt's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before.\u003c/p>\n\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cstrong>Classic Apple Pie\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nFight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust.\u003c/p>\n\u003cfigure id=\"attachment_74329\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-74329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/final-pie2.jpg\" alt=\"(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cstrong>(Better than) Pumpkin Pie\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cstrong>Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/strong>\u003c/a>\u003cbr>\nButtermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cstrong>Buttermilk Pie with Fresh Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cstrong>Brussels Sprout Latke Recipe\u003c/strong>\u003c/a>\u003cbr>\nMy affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cfigure id=\"attachment_74397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cimg class=\"size-full wp-image-74397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/brussels-sprouts-latke1000.jpg\" alt=\"Brussels Sprouts Latkes. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cstrong>Brussels Sprouts Latkes\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cstrong>Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/a>\u003cbr>\nThis recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Thanksgivukkah!\u003c/p>\n\u003cfigure id=\"attachment_74396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cimg class=\"size-full wp-image-74396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-potato-latke.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cstrong>Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "71993 http://blogs.kqed.org/bayareabites/?p=71993",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 632,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1571963346,
"excerpt": "Bay Area Bites shares a Thanksgiving Menu with creative yet traditional recipes along with cooking guides, advice, and safety tips to have a delicious and stress-free holiday meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites shares a Thanksgiving Menu with creative yet traditional recipes along with cooking guides, advice, and safety tips to have a delicious and stress-free holiday meal.",
"title": "Bay Area Bites Thanksgiving Menu | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Thanksgiving Menu",
"datePublished": "2013-11-28T05:00:55-08:00",
"dateModified": "2019-10-24T17:29:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-thanksgiving-menu-2013",
"status": "publish",
"path": "/bayareabites/71993/bay-area-bites-thanksgiving-menu-2013",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving640x360.jpg\">\u003cimg class=\"aligncenter size-full wp-image-74402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving640x360.jpg\" alt=\"Bay Area Bites Thanksgiving Menu\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a Thanksgiving Menu with creative yet traditional recipes along with related posts to cooking guides, advice, and safety tips to have a delicious and stress-free holiday meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cstrong>Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy\u003c/strong>\u003c/a>\u003cbr>\nGenerally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/thanksgiving-recipe-oh-so-decadent-wild-mushroom-gravy/\">\u003cstrong>Wild Mushroom Gravy\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cstrong>Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing\u003c/strong>\u003c/a>\u003cbr>\nKim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.\u003c/p>\n\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">\u003cstrong>Sage and Chestnut Stuffing\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cstrong>Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage\u003c/strong>\u003c/a>\u003cbr>\nKim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.\u003c/p>\n\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/\">\u003cstrong>Braised Red Cabbage\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cstrong>A Healthy Holiday Recipe: A Zillion Ways with Winter Greens\u003c/strong>\u003c/a>\u003cbr>\nHere’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens with Add-Ins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\">\u003cstrong>Sauteed Winter Greens with Add-Ins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg class=\"size-full wp-image-75502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cstrong>All-American Dessert Recipe: Classic Apple Pie for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nIt's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before.\u003c/p>\n\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\">\u003cstrong>Classic Apple Pie\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nFight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust.\u003c/p>\n\u003cfigure id=\"attachment_74329\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-74329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/final-pie2.jpg\" alt=\"(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\">\u003cstrong>(Better than) Pumpkin Pie\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cstrong>Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/strong>\u003c/a>\u003cbr>\nButtermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\">\u003cstrong>Buttermilk Pie with Fresh Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cstrong>Brussels Sprout Latke Recipe\u003c/strong>\u003c/a>\u003cbr>\nMy affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cfigure id=\"attachment_74397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cimg class=\"size-full wp-image-74397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/brussels-sprouts-latke1000.jpg\" alt=\"Brussels Sprouts Latkes. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/\">\u003cstrong>Brussels Sprouts Latkes\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cstrong>Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/a>\u003cbr>\nThis recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Thanksgivukkah!\u003c/p>\n\u003cfigure id=\"attachment_74396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cimg class=\"size-full wp-image-74396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-potato-latke.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/\">\u003cstrong>Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71993/bay-area-bites-thanksgiving-menu-2013",
"authors": [
"5014",
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_1763"
],
"tags": [
"bayareabites_530",
"bayareabites_2962",
"bayareabites_12693"
],
"featImg": "bayareabites_74402",
"label": "bayareabites"
},
"bayareabites_74069": {
"type": "posts",
"id": "bayareabites_74069",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74069",
"score": null,
"sort": [
1385587408000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1385587408,
"format": "aside",
"disqusTitle": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving",
"title": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74603,74605,74608,74599,74597,74606,74594,74578,74582,74583,74592\"]\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74598,74607,74609,74587,74586,74602\"]\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74589,74588,74610,74601,74595,74613\"]\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>12. When pie is done, remove from oven and let cool on a rack for at least 2 hours before cutting.\u003c/p>\n\n",
"disqusIdentifier": "74069 http://blogs.kqed.org/bayareabites/?p=74069",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2570,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 45
},
"modified": 1571963362,
"excerpt": "It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ",
"title": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving",
"datePublished": "2013-11-27T13:23:28-08:00",
"dateModified": "2019-10-24T17:29:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "all-american-dessert-recipe-classic-apple-pie-for-thanksgiving",
"status": "publish",
"path": "/bayareabites/74069/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74603,74605,74608,74599,74597,74606,74594,74578,74582,74583,74592",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "74598,74607,74609,74587,74586,74602",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "74589,74588,74610,74601,74595,74613",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12. When pie is done, remove from oven and let cool on a rack for at least 2 hours before cutting.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74069/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving",
"authors": [
"5038",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_12550",
"bayareabites_1763"
],
"tags": [
"bayareabites_8405",
"bayareabites_469",
"bayareabites_228",
"bayareabites_2594",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_74614",
"label": "bayareabites_15012"
},
"bayareabites_74413": {
"type": "posts",
"id": "bayareabites_74413",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74413",
"score": null,
"sort": [
1385570283000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385570283,
"format": "aside",
"disqusTitle": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\"",
"title": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "74413 http://blogs.kqed.org/bayareabites/?p=74413",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/27/poco-dolce-ten-years-of-the-savory-side-of-sweet/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1068,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1385587946,
"excerpt": "What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.",
"title": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\"",
"datePublished": "2013-11-27T08:38:03-08:00",
"dateModified": "2013-11-27T13:32:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "poco-dolce-ten-years-of-the-savory-side-of-sweet",
"status": "publish",
"path": "/bayareabites/74413/poco-dolce-ten-years-of-the-savory-side-of-sweet",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74413/poco-dolce-ten-years-of-the-savory-side-of-sweet",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_12731",
"bayareabites_10665",
"bayareabites_2804",
"bayareabites_12730",
"bayareabites_12729",
"bayareabites_12728",
"bayareabites_11181"
],
"featImg": "bayareabites_74538",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"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",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"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": {
"site": "news",
"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",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holidays-and-traditions": {
"isFetching": false,
"latestQuery": {
"from": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 651,
"relation": "eq"
},
"items": [
"bayareabites_75313",
"bayareabites_75206",
"bayareabites_75311",
"bayareabites_75307",
"bayareabites_75211",
"bayareabites_75049",
"bayareabites_75103",
"bayareabites_74798",
"bayareabites_74700",
"bayareabites_71993",
"bayareabites_74069",
"bayareabites_74413"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holidays-and-traditions": {
"isLoading": true
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"source_bayareabites_75311": {
"type": "terms",
"id": "source_bayareabites_75311",
"meta": {
"override": true
},
"name": "Holiday Recipes",
"link": "http://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"isLoading": false
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_636": {
"type": "terms",
"id": "bayareabites_636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blood oranges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blood oranges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 601,
"slug": "blood-oranges",
"isLoading": false,
"link": "/bayareabites/tag/blood-oranges"
},
"bayareabites_1595": {
"type": "terms",
"id": "bayareabites_1595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caramel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caramel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1297,
"slug": "caramel",
"isLoading": false,
"link": "/bayareabites/tag/caramel"
},
"bayareabites_12827": {
"type": "terms",
"id": "bayareabites_12827",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12827",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caramel sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caramel sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7290,
"slug": "caramel-sauce",
"isLoading": false,
"link": "/bayareabites/tag/caramel-sauce"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_12821": {
"type": "terms",
"id": "bayareabites_12821",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12821",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas dinner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas dinner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7284,
"slug": "christmas-dinner",
"isLoading": false,
"link": "/bayareabites/tag/christmas-dinner"
},
"bayareabites_12829": {
"type": "terms",
"id": "bayareabites_12829",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12829",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Kale Salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Christmas Kale Salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7292,
"slug": "christmas-kale-salad",
"isLoading": false,
"link": "/bayareabites/tag/christmas-kale-salad"
},
"bayareabites_4177": {
"type": "terms",
"id": "bayareabites_4177",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4177",
"found": true
},
"relationships": {},
"featImg": null,
"name": "panna cotta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "panna cotta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2616,
"slug": "panna-cotta",
"isLoading": false,
"link": "/bayareabites/tag/panna-cotta"
},
"bayareabites_12832": {
"type": "terms",
"id": "bayareabites_12832",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12832",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shortribs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shortribs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7295,
"slug": "shortribs",
"isLoading": false,
"link": "/bayareabites/tag/shortribs"
},
"bayareabites_12814": {
"type": "terms",
"id": "bayareabites_12814",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12814",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vanilla",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vanilla Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7277,
"slug": "vanilla",
"isLoading": false,
"link": "/bayareabites/tag/vanilla"
},
"bayareabites_1597": {
"type": "terms",
"id": "bayareabites_1597",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1597",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chestnuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chestnuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1299,
"slug": "chestnuts",
"isLoading": false,
"link": "/bayareabites/tag/chestnuts"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_12828": {
"type": "terms",
"id": "bayareabites_12828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Herb & Gruyere Gougères",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Herb & Gruyere Gougères Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7291,
"slug": "herb-gruyere-gougeres",
"isLoading": false,
"link": "/bayareabites/tag/herb-gruyere-gougeres"
},
"bayareabites_12804": {
"type": "terms",
"id": "bayareabites_12804",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12804",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jerusalem Artichoke",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jerusalem Artichoke Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7267,
"slug": "jerusalem-artichoke",
"isLoading": false,
"link": "/bayareabites/tag/jerusalem-artichoke"
},
"bayareabites_8987": {
"type": "terms",
"id": "bayareabites_8987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3440,
"slug": "pesto",
"isLoading": false,
"link": "/bayareabites/tag/pesto"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_9016": {
"type": "terms",
"id": "bayareabites_9016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunchokes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunchokes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3469,
"slug": "sunchokes",
"isLoading": false,
"link": "/bayareabites/tag/sunchokes"
},
"bayareabites_16284": {
"type": "terms",
"id": "bayareabites_16284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winter recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winter recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100614,
"slug": "winter-recipes",
"isLoading": false,
"link": "/bayareabites/tag/winter-recipes"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_1050": {
"type": "terms",
"id": "bayareabites_1050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "british food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "british food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 951,
"slug": "british-food",
"isLoading": false,
"link": "/bayareabites/tag/british-food"
},
"bayareabites_16479": {
"type": "terms",
"id": "bayareabites_16479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100809,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/tag/christmas-recipes"
},
"bayareabites_300": {
"type": "terms",
"id": "bayareabites_300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 265,
"slug": "potatoes",
"isLoading": false,
"link": "/bayareabites/tag/potatoes"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_620": {
"type": "terms",
"id": "bayareabites_620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 585,
"slug": "beef",
"isLoading": false,
"link": "/bayareabites/tag/beef"
},
"bayareabites_12826": {
"type": "terms",
"id": "bayareabites_12826",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12826",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crock pot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crock pot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7289,
"slug": "crock-pot",
"isLoading": false,
"link": "/bayareabites/tag/crock-pot"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_12812": {
"type": "terms",
"id": "bayareabites_12812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gremolata",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gremolata Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7275,
"slug": "gremolata",
"isLoading": false,
"link": "/bayareabites/tag/gremolata"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_2964": {
"type": "terms",
"id": "bayareabites_2964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "short ribs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "short ribs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2069,
"slug": "short-ribs",
"isLoading": false,
"link": "/bayareabites/tag/short-ribs"
},
"bayareabites_10236": {
"type": "terms",
"id": "bayareabites_10236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slow cooker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slow cooker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4690,
"slug": "slow-cooker",
"isLoading": false,
"link": "/bayareabites/tag/slow-cooker"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_10096": {
"type": "terms",
"id": "bayareabites_10096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avocado",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avocado Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4550,
"slug": "avocado",
"isLoading": false,
"link": "/bayareabites/tag/avocado"
},
"bayareabites_3050": {
"type": "terms",
"id": "bayareabites_3050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2124,
"slug": "kale",
"isLoading": false,
"link": "/bayareabites/tag/kale"
},
"bayareabites_12805": {
"type": "terms",
"id": "bayareabites_12805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7268,
"slug": "kale-salad",
"isLoading": false,
"link": "/bayareabites/tag/kale-salad"
},
"bayareabites_1562": {
"type": "terms",
"id": "bayareabites_1562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pomegranate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pomegranate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1273,
"slug": "pomegranate",
"isLoading": false,
"link": "/bayareabites/tag/pomegranate"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_12806": {
"type": "terms",
"id": "bayareabites_12806",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12806",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tangerine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tangerine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7269,
"slug": "tangerine",
"isLoading": false,
"link": "/bayareabites/tag/tangerine"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_710": {
"type": "terms",
"id": "bayareabites_710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appetizers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appetizers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 675,
"slug": "appetizers",
"isLoading": false,
"link": "/bayareabites/tag/appetizers"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_12788": {
"type": "terms",
"id": "bayareabites_12788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gougères",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gougères Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7251,
"slug": "gougeres",
"isLoading": false,
"link": "/bayareabites/tag/gougeres"
},
"bayareabites_12787": {
"type": "terms",
"id": "bayareabites_12787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gruyere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gruyere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7250,
"slug": "gruyere",
"isLoading": false,
"link": "/bayareabites/tag/gruyere"
},
"bayareabites_1526": {
"type": "terms",
"id": "bayareabites_1526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2155,
"slug": "holidays",
"isLoading": false,
"link": "/bayareabites/tag/holidays"
},
"bayareabites_12789": {
"type": "terms",
"id": "bayareabites_12789",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12789",
"found": true
},
"relationships": {},
"featImg": null,
"name": "puffs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "puffs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7252,
"slug": "puffs",
"isLoading": false,
"link": "/bayareabites/tag/puffs"
},
"bayareabites_12798": {
"type": "terms",
"id": "bayareabites_12798",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12798",
"found": true
},
"relationships": {},
"featImg": null,
"name": "angel bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "angel bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7261,
"slug": "angel-bar",
"isLoading": false,
"link": "/bayareabites/tag/angel-bar"
},
"bayareabites_12797": {
"type": "terms",
"id": "bayareabites_12797",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12797",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7260,
"slug": "christmas-cookies",
"isLoading": false,
"link": "/bayareabites/tag/christmas-cookies"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_12796": {
"type": "terms",
"id": "bayareabites_12796",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12796",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7259,
"slug": "holiday-cookies",
"isLoading": false,
"link": "/bayareabites/tag/holiday-cookies"
},
"bayareabites_12799": {
"type": "terms",
"id": "bayareabites_12799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pecan puffs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pecan puffs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7262,
"slug": "pecan-puffs",
"isLoading": false,
"link": "/bayareabites/tag/pecan-puffs"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1561": {
"type": "terms",
"id": "bayareabites_1561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1272,
"slug": "cocktail",
"isLoading": false,
"link": "/bayareabites/tag/cocktail"
},
"bayareabites_11940": {
"type": "terms",
"id": "bayareabites_11940",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6402,
"slug": "craft-cocktails",
"isLoading": false,
"link": "/bayareabites/tag/craft-cocktails"
},
"bayareabites_1684": {
"type": "terms",
"id": "bayareabites_1684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1346,
"slug": "holiday-gifts",
"isLoading": false,
"link": "/bayareabites/tag/holiday-gifts"
},
"bayareabites_8265": {
"type": "terms",
"id": "bayareabites_8265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manhattan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manhattan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2718,
"slug": "manhattan",
"isLoading": false,
"link": "/bayareabites/tag/manhattan"
},
"bayareabites_12763": {
"type": "terms",
"id": "bayareabites_12763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Maraschino Cherries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Maraschino Cherries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7226,
"slug": "maraschino-cherries",
"isLoading": false,
"link": "/bayareabites/tag/maraschino-cherries"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_808": {
"type": "terms",
"id": "bayareabites_808",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "808",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chemistry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chemistry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 809,
"slug": "chemistry",
"isLoading": false,
"link": "/bayareabites/tag/chemistry"
},
"bayareabites_12741": {
"type": "terms",
"id": "bayareabites_12741",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookie baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookie baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7204,
"slug": "cookie-baking",
"isLoading": false,
"link": "/bayareabites/tag/cookie-baking"
},
"bayareabites_12742": {
"type": "terms",
"id": "bayareabites_12742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookie dough",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookie dough Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7205,
"slug": "cookie-dough",
"isLoading": false,
"link": "/bayareabites/tag/cookie-dough"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_12693": {
"type": "terms",
"id": "bayareabites_12693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgivukkah",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thanksgivukkah Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7156,
"slug": "thanksgivukkah",
"isLoading": false,
"link": "/bayareabites/tag/thanksgivukkah"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_8405": {
"type": "terms",
"id": "bayareabites_8405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apple pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apple pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2858,
"slug": "apple-pie",
"isLoading": false,
"link": "/bayareabites/tag/apple-pie"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_2594": {
"type": "terms",
"id": "bayareabites_2594",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2594",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie crust",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie crust Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1854,
"slug": "pie-crust",
"isLoading": false,
"link": "/bayareabites/tag/pie-crust"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_12731": {
"type": "terms",
"id": "bayareabites_12731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bean-to-bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bean-to-bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7194,
"slug": "bean-to-bar",
"isLoading": false,
"link": "/bayareabites/tag/bean-to-bar"
},
"bayareabites_10665": {
"type": "terms",
"id": "bayareabites_10665",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10665",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chronicle books",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chronicle books Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5119,
"slug": "chronicle-books",
"isLoading": false,
"link": "/bayareabites/tag/chronicle-books"
},
"bayareabites_2804": {
"type": "terms",
"id": "bayareabites_2804",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2804",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogpatch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogpatch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1970,
"slug": "dogpatch",
"isLoading": false,
"link": "/bayareabites/tag/dogpatch"
},
"bayareabites_12730": {
"type": "terms",
"id": "bayareabites_12730",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kathy wiley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kathy wiley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7193,
"slug": "kathy-wiley",
"isLoading": false,
"link": "/bayareabites/tag/kathy-wiley"
},
"bayareabites_12729": {
"type": "terms",
"id": "bayareabites_12729",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nasft",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nasft Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7192,
"slug": "nasft",
"isLoading": false,
"link": "/bayareabites/tag/nasft"
},
"bayareabites_12728": {
"type": "terms",
"id": "bayareabites_12728",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12728",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peter perez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peter perez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7191,
"slug": "peter-perez",
"isLoading": false,
"link": "/bayareabites/tag/peter-perez"
},
"bayareabites_11181": {
"type": "terms",
"id": "bayareabites_11181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "poco dolce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "poco dolce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5640,
"slug": "poco-dolce",
"isLoading": false,
"link": "/bayareabites/tag/poco-dolce"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
