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"content": "\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3\"] \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote",
"title": "Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\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\">Buttermilk Pie with Fresh Cranberry Compote. 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>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74434,74436,74435\"]\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74440,74443,74445,74446,74447,74448\"]\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74449,74450,74451,74453,74454,74457,74459,74461,74462\"]\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74465,74466,74467\"]\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74463,74464,74479\"]\u003c/p>\n\n",
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"excerpt": "Buttermilk 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. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\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\">Buttermilk Pie with Fresh Cranberry Compote. 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>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"title": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin 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>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not 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! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat 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 painting sun rays all the way around from the center of the dough.\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. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving 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, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\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 a round 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 dough 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. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"excerpt": "Fight 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. ",
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"description": "Fight 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. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin 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>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not 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! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat 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 painting sun rays all the way around from the center of the dough.\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. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving 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, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\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 a round 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 dough 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. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\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\">Sage and Chestnut Stuffing. 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>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225\"]\u003c/p>\n\n",
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"excerpt": "Kim 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.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\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\">Sage and Chestnut Stuffing. 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>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird",
"title": "Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=foA0MGUbYH0]\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*Alternatively, you can use a small 6-inch cast iron skillet to hold the wood chips. Look at garage sales and keep it for this purpose.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"description": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \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/foA0MGUbYH0'\n title='//www.youtube.com/embed/foA0MGUbYH0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"title": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n",
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"excerpt": "Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's Trending In Food Magazines? Thanksgiving Classics",
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"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \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>",
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"disqusTitle": "A Healthy Holiday Recipe: A Zillion Ways with Winter Greens",
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"content": "\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\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. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\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>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe 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\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\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. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\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>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe 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\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\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\">Braised Red Cabbage. 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’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n",
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"excerpt": "Kim 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.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\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\">Braised Red Cabbage. 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’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. 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’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, 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\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\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\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899\"]\u003c/p>\n\n",
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"excerpt": "Generally, 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.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. 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’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, 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\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\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\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"title": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\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\">Deconstructed Turkey. 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>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps 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\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\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>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73828,73829,73830,73831,73832,73833,73834,73836,73838,73839,73841,73840\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73846,73847,73848,73849,73850,73851,73852,73853,73854,73855,73856,73857,73858,73859,73860\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73863,73864,73865,73866,73867,73868\"]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>A note on the turkey you see in this post:\u003c/em> I jumped through hoops to get a turkey for this post, but after one snafu after another I ended up with a very tiny turkey (labeled “petite”) that almost looks like a chicken. This recipe is actually for a 15-pounder, but you can use anything from about 10 lbs up to 15 lbs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\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\">Deconstructed Turkey. 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>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps 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\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\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>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_73308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\" alt=\"Memorial altar. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial altar. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most revered local celebrations, \u003ca href=\"http://www.dayofthedeadsf.org/\">San Francisco's Día de los Muertos\u003c/a> (\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Day of the Dead\u003c/a>), took place on Saturday, November 2 in the Mission District. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us and provides the time to acknowledge and reflect on the importance of those who have died.\u003c/p>\n\u003cp>A candlelight procession began at 22nd and Bryant, snaked its way through the streets of the Mission, and returned to the starting point. Local voices were heard loud and clear throughout the event -- some expressed frustration at the \u003ca href=\"http://www.nbcbayarea.com/news/local/Ellis-Act-Evictions-Rising-in-San-Francisco-229183291.html\">current Ellis Act evictions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\" alt=\"Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eviction mural and offerings at 24th and Bryant in the Mission. 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Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73313\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73307,73309,73311,73314,73315,73316,73317,73318,73319,73320,73310,73321\"]\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. 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Photo: Naomi Fiss\" width=\"680\" height=\"1024\" class=\"aligncenter size-large wp-image-73392\">\u003c/a>\u003c/p>\n\u003ch3>THE PROCESSION\u003c/h3>\n\u003cp>[gallery link=\"file\" ids=\"73400,73401,73402,73403,73404,73405,73406,73408,73410\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\" alt=\"Skeleton dancer. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"aligncenter size-full wp-image-73409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss' photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
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"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",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"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.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"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": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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