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"disqusTitle": "Top 10 Foodie Holiday Wishlist",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-1.jpg\" alt=\"foodie gift giving guide \" title=\"foodie gift giving guide \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19584\">\u003c/a>\u003c/p>\n\u003cp>Let the chestnuts roast and the eggnog flow, it's that time of year again! Here's our short list of unique food-centric gifts that will bring a smile to your favorite foodie's face. \u003c/p>\n\u003cp>\u003cstrong>1. Sushi Booties (For the Avant-Garde Baby)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sushi-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sushi-1.jpg\" alt=\"Sushi Booties\" title=\"Sushi Booties\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-19599\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sushi Booties (via Etsy)\u003c/em>\u003c/p>\n\u003cp>You're never too young to develop a shoe fetish. These super soft fleece \u003ca href=\"http://www.etsy.com/listing/54080237/sushi-baby-booties-size-0-to-12-months\">Sushi Booties\u003c/a> ($24), fashioned to resemble your favorite piece of soosh, are the perfect gift for hip parents or the sushi-deprived mommy-to-be. Each set of booties is handmade to order and comes in a sushi bento box ready for gift-giving!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Booze-inspired jewelry (For the Life of the Party)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-6.jpg\" alt=\"Sora Designs bottle opener necklace\" title=\"Sora Designs bottle opener necklace\" width=\"345\" height=\"500\" class=\"alignnone size-full wp-image-19587\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sora Designs\u003c/em>\u003c/p>\n\u003cp>She's the life of the party. She's stylish. She's bold. She loves boozin' and she loves looking good while she's boozin'. This necklace was made for her. Local SF jewelry designer \u003cstrong>Yueh-Wen Chang\u003c/strong> (Wen) of \u003ca href=\"http://www.etsy.com/people/soradesigns?ref=ls_profile\">Sora Designs\u003c/a> has created the ultimate statement pieces with her \u003ca href=\"http://www.etsy.com/listing/38617876/owl-t-on-the-town-bottle-opener-necklace\">Owl-t on the Town Bottle Opener Necklace\u003c/a> ($35.50) and \u003ca href=\"http://www.etsy.com/listing/62626756/fish-bottle-opener-necklace-a-great-gift\">Fish Bottle Opener Necklace\u003c/a> ($29.50). Gift your girl this necklace and she'll be the most popular person at the party…as if she weren't already.\u003c/p>\n\u003cp>\u003cstrong>3. Tell Tale Society CSA (For the Discerning Sweet Tooth)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bag-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bag-1.jpg\" alt=\"Tell Tale Preserve Company\" title=\"Tell Tale Preserve Company\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-19583\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Tell Tale Preserve Company \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Company\u003c/a> is Pastry Chef \u003cstrong>William Werner's \u003c/strong>(formerly of \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>) latest project. The modern pâtisserie and delicatessen is slated to open Spring 2011 at 33 Maiden Lane. In the meantime, company's monthly CSA of heavenly confections is in full swing. Join the \u003ca href=\"http://telltalepreserveco.com/pages/tell-tale-society-1\">Tell Tale Society\u003c/a> ($35/month) and receive a burlap bag full of inspired creations like \u003cstrong>Turrón of White Chocolate, Walnut and Yuzu\u003c/strong>; \u003cstrong>Hazelnut, Frankincense and Muscovado Toffee\u003c/strong>, and \u003cstrong>Pain D'épices Laced Caramels\u003c/strong>.\u003c/p>\n\u003cp>Customers can order one month at a time, or pre-purchase months in advance. Society bags can be shipped or picked up at the Ferry Building Farmers Market on Tuesdays (8:00 am - 2:00 pm) or at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a>. The bag of treats can also be purchased at the Ferry Building Farmers Market on Tuesdays and Saturdays (8:30 am – 2:30 pm) and at \u003ca href=\"http://www.bdantiques.com/\">Big Daddy's Antique Trunk Show\u003c/a> Monday to Saturday (9:00 am – 5:00 pm) starting 12/10. Come along, sugar plum fairies, come along.\u003c/p>\n\u003cp>\u003cstrong>4. Marianberry Confections Doggy Cookies (For the Furry)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2011_12_marianberry-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2011_12_marianberry-10.jpg\" alt=\"Marianberry Confections dog cookies\" title=\"Marianberry Confections dog cookies\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-19582\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Marianberry Confections\u003c/em>\u003c/p>\n\u003cp>Let's not forget your four-legged friend. He does put up with all your \u003ca href=\"http://www.seriouseats.com/2010/10/the-12-days-of-dumpling-in-a-halloween-costume-hot-dog.html\">shenanigans\u003c/a>. While \u003ca href=\"http://www.marianberry.com/\">Marianberry Confections\u003c/a> focuses mainly on treats for people (like amazing chewy, crispy, thin Oatmeal Raisin cookies), they have baked up something just for that special pup in your life. \u003ca href=\"http://www.marianberry.com/collections/gifts/products/gillys-gift-box-for-dogs\">Honey Crunch Dog Cookies\u003c/a> nestled in a classic Black and White Bone Motif Bowl ($15). The all-natural cookies are made with whole wheat flour, steel cut oats, honey, milk & eggs.\u003c/p>\n\u003cp>\u003cstrong>5. Homegrown Mushrooms (For the Green)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-5.jpg\" alt=\"BTTR mushroom garden\" title=\"BTTR mushroom garden\" width=\"500\" height=\"235\" class=\"alignnone size-full wp-image-19586\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Back to the Roots\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bttrventures.com/\">BTTR\u003c/a> (pronounced \u003cem>better\u003c/em>), which stands for \"Back to the Roots,\" was started by \u003cstrong>Nikhil Arora\u003c/strong> and \u003cstrong>Alex Velez\u003c/strong> after they graduated from UC Berkeley last year. During their last semester, the two discovered that they could grow gourmet mushrooms entirely on recycled coffee grounds. And so, they created a 100% sustainable urban mushroom farm in Berkeley (which now diverts 10,000 lbs/wk of coffee grounds from Peet's Coffee & Tea, produces 500 lbs/wk of fresh oyster mushrooms, and sustains 10 urban school and community gardens by donating post-harvest grounds which have turned into nutrient-rich compost from the leftover mushroom roots). \u003c/p>\n\u003cp>BTTR now brings sustainable mushroom farming into your own kitchen with their \u003ca href=\"http://www.bttrventures.com/Easy-to-Grow-Mushroom-Garden_p_8.html\">Easy-to-Grow Mushroom Garden\u003c/a> ($19.95). Just open the box, mist it twice a day, and watch your own science experiment grow. Harvest up to 1 pound of \u003cstrong>oyster mushrooms\u003c/strong> in as little as 10 days, and harvest as many as four crops. \u003c/p>\n\u003cp>This is the ultimate feel-good gift of the year. Support young entrepreneurs, recycle would-be waste, grow your own delicious , sustainable, as-local-as-it-gets mushrooms, and help raise money for the Susan G. Komen Foundation all at the same time (through December 5% of sales will be donated to support breast cancer research). This officially puts you on Santa's Nice List. \u003c/p>\n\u003cp>\u003cstrong>6. Breakfast in Bed (For the Sweetheart)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/kodiakcakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/kodiakcakes-1.jpg\" alt=\"Kodiak Cakes flapjacks\" title=\"Kodiak Cakes flapjacks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19592\">\u003c/a>\u003cbr>\n\u003cem>Kodiak Cakes Gift Bowl\u003c/em>\u003c/p>\n\u003cp>Nothing says \"I love you\" like breakfast in bed. Especially when breakfast entails thick, fluffy flapjacks sweetened with a touch of honey. This pretty gift package from \u003ca href=\"http://kodiakcakes.com/component/virtuemart/?page=shop.product_details&flypage=flypage.tpl&product_id=33&category_id=12\">Kodiak Cakes\u003c/a> ($29) includes their famous hearty and healthy \u003cstrong>Frontier Flapjack and Waffle Mix\u003c/strong> (comprised of only the finest American wheat and Canadian oats), all-natural handmade berry syrup, a soft dish towel, and a 10-inch wire whisk, all nestled in a jumbo 2-quart glass measuring bowl with a rubber lid.\u003c/p>\n\u003cp>\u003cstrong>7. Smocks (For the Stylish Hostess)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-7.jpg\" alt=\"Smocks designer aprons\" title=\"Smocks designer aprons\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-19588\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Smocks (on the left: \"Kelly\"; on the right: \"MacKenzie\")\u003c/em>\u003c/p>\n\u003cp>These sassy \u003cstrong>designer aprons\u003c/strong> ($34.95-$39.95) from \u003ca href=\"http://stores.smocksdesign.biz/StoreFront.bok\">Smocks\u003c/a> are flirty, feisty, fun, and functional. Yeah, alliteration. They are inspired by contemporary designers and designed to fit and flatter a woman's body. Favorite picks include the flouncy \u003ca href=\"http://stores.smocksdesign.biz/Detail.bok?no=15\">Kelly\u003c/a>, with deep pockets cleverly hidden on each side to avoid bulk on your hips, and the retro-chic \u003ca href=\"http://stores.smocksdesign.biz/Detail.bok?no=29\">MacKenzie\u003c/a> with those sexy back ties. \u003c/p>\n\u003cp>\u003cstrong>8. Bacon iPad Case (For the Devotees) \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-8.jpg\" alt=\"Bacon ipad case from Antjes\" title=\"Bacon ipad case from Antjes\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-19589\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: \u003ca href=\"http://www.media-digest.com/\">Media-Digest\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This is for the die-hard bacon devotees. I know you're still out there. The \u003ca href=\"http://www.etsy.com/listing/44425305/ipad-bacon-case\">Bacon Case\u003c/a> ($59) from \u003ca href=\"http://www.etsy.com/people/Antjes?ref=ls_profile\">Antjes\u003c/a> is the ultimate fantasy. Tasty fatty pork makes sweet love to sleek shiny iPad. There's something viscerally disturbing in that statement, but I stand by it. \u003c/p>\n\u003cp>\u003cstrong>9. Homemade Goodies (For the Crafty)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-9.jpg\" alt=\"Homemade Christmas Cookie Jars\" title=\"Homemade Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19590\">\u003c/a>\u003cbr>\n\u003cem>Homemade Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/06/residual-christmas-cheer/\">Christmas Cookie Jars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/homemade-grrranola/\">Homemade Granola\u003c/a> (via Lick My Spoon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.browneyedbaker.com/2010/12/02/30-christmas-cookies-holiday-recipes/\">Cookies Galore\u003c/a> (via Brown Eyed Baker)\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/photogallery/traditional-candy-gift-recipes\">Candy Galore\u003c/a>…and darling \u003ca href=\"http://www.marthastewart.com/photogallery/candy-packaging-ideas\">packaging ideas\u003c/a> (via Martha Stewart)\u003c/li>\n\u003cli>\u003ca href=\"http://breakawaycook.com/FiveFlavoredSalts.html\">Flavored Salts\u003c/a> (via Breakaway Cook)\u003c/li>\n\u003cli>\u003ca href=\"http://userealbutter.com/2010/04/29/vanilla-extract-recipe/\">Homemade Vanilla Extract\u003c/a> (via Use Real Butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>10. Classes (For the Hands-On)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-10.jpg\" alt=\"avedano's meats\" title=\"avedano's meats\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-19591\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Curiosity Atlas\u003c/em> \u003c/p>\n\u003cp>If you’re a believer that things own you rather than the other way around, this could be your savior this holiday season. \u003ca href=\"http://curiosityatlas.com/\">Curiosity Atlas\u003c/a> is a Bay Area initiative that aspires to provide inspiration and access to unique, local and hands-on experiences that foster personal growth and cultivate community.\u003c/p>\n\u003cp>Today, Wednesday 12/8, Curiosity Atlas is hosting \u003ca href=\"http://curiosityatlas.com/announcing-a-curious-affair/\">A Curious Affair\u003c/a>, a unique \u003cstrong>experience gift market\u003c/strong> that will bring together a broad range of vendors who could very well hold the key to the perfect \u003cstrong>experiential gift\u003c/strong> for that special someone who is always impossible to buy for. Some food-centric experiences to look out for: \u003c/p>\n\u003cul>\n\u003cli>Butchery classes from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-avedanos-meats/\">Avedano’s Meats\u003c/a>\u003c/li>\n\u003cli>Community dinner and food classes from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-18-reasons/\">18 Reasons\u003c/a>\u003c/li>\n\u003cli>Cooking experiences from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-la-cocina/\">La Cocina\u003c/a>\u003c/li>\n\u003cli>Discovering the joys of preserving from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-happy-girl-kitchen/\">Happy Girl Kitchen\u003c/a>\u003c/li>\n\u003cli>Workshops on topics like brewing Kombucha, baking bread, or urban gardening from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-urban-kitchen-sf/\">Urban Kitchen SF\u003c/a>\u003c/li>\n\u003cli>Parties, classes and tastings from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-slow-food-sf/\">Slow Food SF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>That's a wrap! Jingle bells, everyone!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more foodie gift-giving ideas, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/09/foodie-holiday-wishlist-top-10-from-the-bay-area/\">last year's wishlist\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-1.jpg\" alt=\"foodie gift giving guide \" title=\"foodie gift giving guide \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19584\">\u003c/a>\u003c/p>\n\u003cp>Let the chestnuts roast and the eggnog flow, it's that time of year again! Here's our short list of unique food-centric gifts that will bring a smile to your favorite foodie's face. \u003c/p>\n\u003cp>\u003cstrong>1. Sushi Booties (For the Avant-Garde Baby)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sushi-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sushi-1.jpg\" alt=\"Sushi Booties\" title=\"Sushi Booties\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-19599\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sushi Booties (via Etsy)\u003c/em>\u003c/p>\n\u003cp>You're never too young to develop a shoe fetish. These super soft fleece \u003ca href=\"http://www.etsy.com/listing/54080237/sushi-baby-booties-size-0-to-12-months\">Sushi Booties\u003c/a> ($24), fashioned to resemble your favorite piece of soosh, are the perfect gift for hip parents or the sushi-deprived mommy-to-be. Each set of booties is handmade to order and comes in a sushi bento box ready for gift-giving!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Booze-inspired jewelry (For the Life of the Party)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-6.jpg\" alt=\"Sora Designs bottle opener necklace\" title=\"Sora Designs bottle opener necklace\" width=\"345\" height=\"500\" class=\"alignnone size-full wp-image-19587\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sora Designs\u003c/em>\u003c/p>\n\u003cp>She's the life of the party. She's stylish. She's bold. She loves boozin' and she loves looking good while she's boozin'. This necklace was made for her. Local SF jewelry designer \u003cstrong>Yueh-Wen Chang\u003c/strong> (Wen) of \u003ca href=\"http://www.etsy.com/people/soradesigns?ref=ls_profile\">Sora Designs\u003c/a> has created the ultimate statement pieces with her \u003ca href=\"http://www.etsy.com/listing/38617876/owl-t-on-the-town-bottle-opener-necklace\">Owl-t on the Town Bottle Opener Necklace\u003c/a> ($35.50) and \u003ca href=\"http://www.etsy.com/listing/62626756/fish-bottle-opener-necklace-a-great-gift\">Fish Bottle Opener Necklace\u003c/a> ($29.50). Gift your girl this necklace and she'll be the most popular person at the party…as if she weren't already.\u003c/p>\n\u003cp>\u003cstrong>3. Tell Tale Society CSA (For the Discerning Sweet Tooth)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bag-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bag-1.jpg\" alt=\"Tell Tale Preserve Company\" title=\"Tell Tale Preserve Company\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-19583\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Tell Tale Preserve Company \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Company\u003c/a> is Pastry Chef \u003cstrong>William Werner's \u003c/strong>(formerly of \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>) latest project. The modern pâtisserie and delicatessen is slated to open Spring 2011 at 33 Maiden Lane. In the meantime, company's monthly CSA of heavenly confections is in full swing. Join the \u003ca href=\"http://telltalepreserveco.com/pages/tell-tale-society-1\">Tell Tale Society\u003c/a> ($35/month) and receive a burlap bag full of inspired creations like \u003cstrong>Turrón of White Chocolate, Walnut and Yuzu\u003c/strong>; \u003cstrong>Hazelnut, Frankincense and Muscovado Toffee\u003c/strong>, and \u003cstrong>Pain D'épices Laced Caramels\u003c/strong>.\u003c/p>\n\u003cp>Customers can order one month at a time, or pre-purchase months in advance. Society bags can be shipped or picked up at the Ferry Building Farmers Market on Tuesdays (8:00 am - 2:00 pm) or at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a>. The bag of treats can also be purchased at the Ferry Building Farmers Market on Tuesdays and Saturdays (8:30 am – 2:30 pm) and at \u003ca href=\"http://www.bdantiques.com/\">Big Daddy's Antique Trunk Show\u003c/a> Monday to Saturday (9:00 am – 5:00 pm) starting 12/10. Come along, sugar plum fairies, come along.\u003c/p>\n\u003cp>\u003cstrong>4. Marianberry Confections Doggy Cookies (For the Furry)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2011_12_marianberry-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2011_12_marianberry-10.jpg\" alt=\"Marianberry Confections dog cookies\" title=\"Marianberry Confections dog cookies\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-19582\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Marianberry Confections\u003c/em>\u003c/p>\n\u003cp>Let's not forget your four-legged friend. He does put up with all your \u003ca href=\"http://www.seriouseats.com/2010/10/the-12-days-of-dumpling-in-a-halloween-costume-hot-dog.html\">shenanigans\u003c/a>. While \u003ca href=\"http://www.marianberry.com/\">Marianberry Confections\u003c/a> focuses mainly on treats for people (like amazing chewy, crispy, thin Oatmeal Raisin cookies), they have baked up something just for that special pup in your life. \u003ca href=\"http://www.marianberry.com/collections/gifts/products/gillys-gift-box-for-dogs\">Honey Crunch Dog Cookies\u003c/a> nestled in a classic Black and White Bone Motif Bowl ($15). The all-natural cookies are made with whole wheat flour, steel cut oats, honey, milk & eggs.\u003c/p>\n\u003cp>\u003cstrong>5. Homegrown Mushrooms (For the Green)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-5.jpg\" alt=\"BTTR mushroom garden\" title=\"BTTR mushroom garden\" width=\"500\" height=\"235\" class=\"alignnone size-full wp-image-19586\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Back to the Roots\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bttrventures.com/\">BTTR\u003c/a> (pronounced \u003cem>better\u003c/em>), which stands for \"Back to the Roots,\" was started by \u003cstrong>Nikhil Arora\u003c/strong> and \u003cstrong>Alex Velez\u003c/strong> after they graduated from UC Berkeley last year. During their last semester, the two discovered that they could grow gourmet mushrooms entirely on recycled coffee grounds. And so, they created a 100% sustainable urban mushroom farm in Berkeley (which now diverts 10,000 lbs/wk of coffee grounds from Peet's Coffee & Tea, produces 500 lbs/wk of fresh oyster mushrooms, and sustains 10 urban school and community gardens by donating post-harvest grounds which have turned into nutrient-rich compost from the leftover mushroom roots). \u003c/p>\n\u003cp>BTTR now brings sustainable mushroom farming into your own kitchen with their \u003ca href=\"http://www.bttrventures.com/Easy-to-Grow-Mushroom-Garden_p_8.html\">Easy-to-Grow Mushroom Garden\u003c/a> ($19.95). Just open the box, mist it twice a day, and watch your own science experiment grow. Harvest up to 1 pound of \u003cstrong>oyster mushrooms\u003c/strong> in as little as 10 days, and harvest as many as four crops. \u003c/p>\n\u003cp>This is the ultimate feel-good gift of the year. Support young entrepreneurs, recycle would-be waste, grow your own delicious , sustainable, as-local-as-it-gets mushrooms, and help raise money for the Susan G. Komen Foundation all at the same time (through December 5% of sales will be donated to support breast cancer research). This officially puts you on Santa's Nice List. \u003c/p>\n\u003cp>\u003cstrong>6. Breakfast in Bed (For the Sweetheart)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/kodiakcakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/kodiakcakes-1.jpg\" alt=\"Kodiak Cakes flapjacks\" title=\"Kodiak Cakes flapjacks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19592\">\u003c/a>\u003cbr>\n\u003cem>Kodiak Cakes Gift Bowl\u003c/em>\u003c/p>\n\u003cp>Nothing says \"I love you\" like breakfast in bed. Especially when breakfast entails thick, fluffy flapjacks sweetened with a touch of honey. This pretty gift package from \u003ca href=\"http://kodiakcakes.com/component/virtuemart/?page=shop.product_details&flypage=flypage.tpl&product_id=33&category_id=12\">Kodiak Cakes\u003c/a> ($29) includes their famous hearty and healthy \u003cstrong>Frontier Flapjack and Waffle Mix\u003c/strong> (comprised of only the finest American wheat and Canadian oats), all-natural handmade berry syrup, a soft dish towel, and a 10-inch wire whisk, all nestled in a jumbo 2-quart glass measuring bowl with a rubber lid.\u003c/p>\n\u003cp>\u003cstrong>7. Smocks (For the Stylish Hostess)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-7.jpg\" alt=\"Smocks designer aprons\" title=\"Smocks designer aprons\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-19588\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Smocks (on the left: \"Kelly\"; on the right: \"MacKenzie\")\u003c/em>\u003c/p>\n\u003cp>These sassy \u003cstrong>designer aprons\u003c/strong> ($34.95-$39.95) from \u003ca href=\"http://stores.smocksdesign.biz/StoreFront.bok\">Smocks\u003c/a> are flirty, feisty, fun, and functional. Yeah, alliteration. They are inspired by contemporary designers and designed to fit and flatter a woman's body. Favorite picks include the flouncy \u003ca href=\"http://stores.smocksdesign.biz/Detail.bok?no=15\">Kelly\u003c/a>, with deep pockets cleverly hidden on each side to avoid bulk on your hips, and the retro-chic \u003ca href=\"http://stores.smocksdesign.biz/Detail.bok?no=29\">MacKenzie\u003c/a> with those sexy back ties. \u003c/p>\n\u003cp>\u003cstrong>8. Bacon iPad Case (For the Devotees) \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-8.jpg\" alt=\"Bacon ipad case from Antjes\" title=\"Bacon ipad case from Antjes\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-19589\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: \u003ca href=\"http://www.media-digest.com/\">Media-Digest\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This is for the die-hard bacon devotees. I know you're still out there. The \u003ca href=\"http://www.etsy.com/listing/44425305/ipad-bacon-case\">Bacon Case\u003c/a> ($59) from \u003ca href=\"http://www.etsy.com/people/Antjes?ref=ls_profile\">Antjes\u003c/a> is the ultimate fantasy. Tasty fatty pork makes sweet love to sleek shiny iPad. There's something viscerally disturbing in that statement, but I stand by it. \u003c/p>\n\u003cp>\u003cstrong>9. Homemade Goodies (For the Crafty)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-9.jpg\" alt=\"Homemade Christmas Cookie Jars\" title=\"Homemade Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19590\">\u003c/a>\u003cbr>\n\u003cem>Homemade Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/06/residual-christmas-cheer/\">Christmas Cookie Jars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/homemade-grrranola/\">Homemade Granola\u003c/a> (via Lick My Spoon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.browneyedbaker.com/2010/12/02/30-christmas-cookies-holiday-recipes/\">Cookies Galore\u003c/a> (via Brown Eyed Baker)\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/photogallery/traditional-candy-gift-recipes\">Candy Galore\u003c/a>…and darling \u003ca href=\"http://www.marthastewart.com/photogallery/candy-packaging-ideas\">packaging ideas\u003c/a> (via Martha Stewart)\u003c/li>\n\u003cli>\u003ca href=\"http://breakawaycook.com/FiveFlavoredSalts.html\">Flavored Salts\u003c/a> (via Breakaway Cook)\u003c/li>\n\u003cli>\u003ca href=\"http://userealbutter.com/2010/04/29/vanilla-extract-recipe/\">Homemade Vanilla Extract\u003c/a> (via Use Real Butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>10. Classes (For the Hands-On)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/foodie-gifts-10.jpg\" alt=\"avedano's meats\" title=\"avedano's meats\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-19591\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Curiosity Atlas\u003c/em> \u003c/p>\n\u003cp>If you’re a believer that things own you rather than the other way around, this could be your savior this holiday season. \u003ca href=\"http://curiosityatlas.com/\">Curiosity Atlas\u003c/a> is a Bay Area initiative that aspires to provide inspiration and access to unique, local and hands-on experiences that foster personal growth and cultivate community.\u003c/p>\n\u003cp>Today, Wednesday 12/8, Curiosity Atlas is hosting \u003ca href=\"http://curiosityatlas.com/announcing-a-curious-affair/\">A Curious Affair\u003c/a>, a unique \u003cstrong>experience gift market\u003c/strong> that will bring together a broad range of vendors who could very well hold the key to the perfect \u003cstrong>experiential gift\u003c/strong> for that special someone who is always impossible to buy for. Some food-centric experiences to look out for: \u003c/p>\n\u003cul>\n\u003cli>Butchery classes from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-avedanos-meats/\">Avedano’s Meats\u003c/a>\u003c/li>\n\u003cli>Community dinner and food classes from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-18-reasons/\">18 Reasons\u003c/a>\u003c/li>\n\u003cli>Cooking experiences from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-la-cocina/\">La Cocina\u003c/a>\u003c/li>\n\u003cli>Discovering the joys of preserving from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-happy-girl-kitchen/\">Happy Girl Kitchen\u003c/a>\u003c/li>\n\u003cli>Workshops on topics like brewing Kombucha, baking bread, or urban gardening from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-urban-kitchen-sf/\">Urban Kitchen SF\u003c/a>\u003c/li>\n\u003cli>Parties, classes and tastings from \u003ca href=\"http://curiosityatlas.com/vendor-spotlight-slow-food-sf/\">Slow Food SF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>That's a wrap! Jingle bells, everyone!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more foodie gift-giving ideas, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/09/foodie-holiday-wishlist-top-10-from-the-bay-area/\">last year's wishlist\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two Unique Yet Familiar Holiday Side Dishes",
"title": "Two Unique Yet Familiar Holiday Side Dishes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n",
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"excerpt": "Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shop Local: Pop-Up Holiday Gift Markets",
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"content": "\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Hot Chocolate Up On Its Feet",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n",
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"excerpt": "But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic Double Indemnity, \"I wonder if a little rum would get this back on its feet?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce",
"title": "Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\u003c/p>\n\n",
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"excerpt": "A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.",
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"title": "Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool 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>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Bakeries Bring Holiday Cheer",
"title": "Gluten-Free Bakeries Bring Holiday Cheer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ultimate Comfort Soup: Congee",
"title": "The Ultimate Comfort Soup: Congee",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n",
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"excerpt": "Congee is a creamy rice porridge that's a staple in Asian cultures. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate, congee is warm, comforting, and easy to digest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\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>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n",
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"excerpt": "Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/no-hunger.jpg\" alt=\"help eliminate hunger in the Bay Area and Beyond\" title=\"help eliminate hunger in the Bay Area and Beyond\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-19281\">\u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Hunger in the Bay Area\u003c/a> originally aired on KQED Radio's Forum 88.5FM Fri, Nov 26, 2010 -- 9:30 AM\u003c/p>\n\u003cp>In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other Bay Area counties. As the holiday season begins, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food. We talk with officials from several Bay Area food agencies about the need they're seeing and how people can help.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kathy Jackson, CEO of the \u003ca href=\"http://www.shfb.org/\">Second Harvest Food Bank\u003c/a> of Santa Clara and San Mateo Counties\u003c/li>\n\u003cli>Larry Sly, executive director of the \u003ca href=\"http://www.foodbankccs.org/\">Food Bank of Contra Costa and Solano Counties\u003c/a>\u003c/li>\n\u003cli>Paul Ash, executive director for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> -- an organization that collects food to distribute to needy people\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Bay Area Food Banks central resource: \u003ca href=\"http://bayareahunger.org/\">bayareahunger.org\u003c/a>\u003cbr>\nMap and links to local Bay Area Food Banks: \u003ca href=\"http://bayareahunger.org/your_foodbank.html\">Find Your Local Food Bank\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/no-hunger.jpg\" alt=\"help eliminate hunger in the Bay Area and Beyond\" title=\"help eliminate hunger in the Bay Area and Beyond\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-19281\">\u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Hunger in the Bay Area\u003c/a> originally aired on KQED Radio's Forum 88.5FM Fri, Nov 26, 2010 -- 9:30 AM\u003c/p>\n\u003cp>In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other Bay Area counties. As the holiday season begins, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food. We talk with officials from several Bay Area food agencies about the need they're seeing and how people can help.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kathy Jackson, CEO of the \u003ca href=\"http://www.shfb.org/\">Second Harvest Food Bank\u003c/a> of Santa Clara and San Mateo Counties\u003c/li>\n\u003cli>Larry Sly, executive director of the \u003ca href=\"http://www.foodbankccs.org/\">Food Bank of Contra Costa and Solano Counties\u003c/a>\u003c/li>\n\u003cli>Paul Ash, executive director for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> -- an organization that collects food to distribute to needy people\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Bay Area Food Banks central resource: \u003ca href=\"http://bayareahunger.org/\">bayareahunger.org\u003c/a>\u003cbr>\nMap and links to local Bay Area Food Banks: \u003ca href=\"http://bayareahunger.org/your_foodbank.html\">Find Your Local Food Bank\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Friday Breakfast: Sweet Potato Pancakes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19175\" title=\"sweet potato pancakes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\" alt=\"sweet potato pancakes\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Sweet Potato Pancakes with Persimmons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Friday.\u003c/strong> A holiday for bargain-hunters, early birds, and those stricken temporarily insane from the incredible savings. Shop 'til you drop (or shop 'til someone dropkicks you for the last iPad /vacuum cleaner/\u003ca href=\"http://besttoysguide.com/featured/sing-a-ma-jigs-review\">Sing-a-Ma-Jigs\u003c/a>).\u003c/p>\n\u003cp>This year, I'm going to pass on the lines and the crowds of \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1687211_1490626,00.html\">shopping zombies\u003c/a> with their deal-crazed eyes. No 4 am doorbuster for me. No, this girl is going to be sleeping in and waking up to a leisurely breakfast. It will be a shocker if I even change out of my PJs while the sun is still shining.\u003c/p>\n\u003cp>Like you, I'll most definitely have a little tower of Tupperware looming in my fridge. No doubt there will be sweet potatoes in the mix – sweet potato casserole, sweet potato pie, maybe even a baked sweet potato or two. Mash some up (go ahead, include the marshmallows if you must) and combine with the ingredients for your pancakes. Voila! \u003cstrong>Sweet Potato Pancakes\u003c/strong>. Your first Thanksgiving leftovers makeover meal of the day is complete.\u003c/p>\n\u003cp>With some butter and maple syrup coursing through your veins, you are now primed and ready to shuffle your fuzzy slippers on over to the computer and celebrate Black Friday online. Just because you've sworn off the crowds, doesn't mean you need to miss out on all the deals. Welcome to the wonderful world of e-commerce:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Black-Friday-After-Thanksgiving-Sale/b/ref=sv_gb_0?ie=UTF8&node=384082011\">Amazon\u003c/a>: Amazon has been offering \u003cstrong>Black Friday Lightning Deals\u003c/strong> all week, with free shipping to boot. Pick up that \u003ca href=\"http://www.amazon.com/gp/bestsellers/books/6/ref=pd_ts_b_nav\">cookbook\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=breadmaker&x=0&y=0\">breadmaker\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=smoker&x=0&y=0\">smoker\u003c/a> you've had your eye on. If you are so inclined to face the crowds, arm yourself with Amazon's new free iPhone app called \u003ca href=\"http://www.amazon.com/gp/feature.html?docId=aw_ppricecheck_iphone_mobile\">Price Check\u003c/a>, which allows users to make in-store price comparisons by scanning the barcode of a product, taking a picture of an item, or saying the product's name into the phone. If the item is listed on Amazon, the app will display prices sorted from lowest to highest, and allow customers to purchase it right there.\u003c/p>\n\u003cp>\u003ca href=\"http://www1.macys.com/campaign/social?campaign_id=192&channel_id=1&LinkType=Homepage&cm_re=1.2.3-_-HOMEPAGE_INCLUDE_1-_-CATEGORY%20--%205125%20--%20:preview%20now\">Macy's\u003c/a>: Admittedly, the \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2010/11/puppies_kitties_macys_pet_adop.php\">puppies and kitties\u003c/a> in the window at the Union Square Macy's are adorably cuddly, but they'll be there until January 2nd so no need to bum rush them on the busiest shopping day of the year. Black Friday deals will be sold both online and in stores. If you're in the market for some spiffy new kitchen appliances: \u003cstrong>Cuisinart 7-Cup Food Processor\u003c/strong> (on sale for $69.99, reg. $149.99) and \u003cstrong>KitchenAid Classic Stand Mixer\u003c/strong> (on sale for $179.99, reg. $299.99).\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/search_results.php?search_query=black+friday+etsy&search_type=all\">Etsy\u003c/a>: Online marketplace for the homespun and artsy fartsy, find the best Black Friday deals on Etsy by searching the term \"Black Friday Etsy\" on the site. Of note: if you're looking for a unique, quirky \u003ca href=\"http://www.etsy.com/search_results.php?search_query=foodie&search_type=all\">foodie gift\u003c/a>, this is a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackfriday2010.com/ads/best-buy-black-friday-ads\">Best Buy\u003c/a>: The same products promoted in its Thanksgiving Ads will be available online. Best Buy is also offering free shipping on online orders through Dec. 21, excluding laptops, iPads, iPods and some major appliances.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apple.com/shopping-event/?aid=aos-us-bft-fy11\">Apple\u003c/a>: Even the almighty Apple is hopping on the Black Friday gravy train this year. For one day only, select items will be on sale at Apple stores and online.\u003c/p>\n\u003cp>To get the skinny on more Black Friday deals, check out \u003ca href=\"http://www.blackfridayonline.com/\">Black Friday Online\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Sweet Potato Pancakes\u003c/strong>\u003cbr>\n\u003cem>Have some sweet potatoes left over from Thanksgiving? Remix it into this breakfast treat! \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon salt\u003cbr>\n1 ½ cups milk\u003cbr>\n½ cup mashed sweet potato\u003cbr>\n1 egg\u003cbr>\n2 tablespoons melted butter\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat your oven to 200 F (to keep the pancakes warm as you finish each batch).\u003cbr>\n2. Whisk together in a large bowl the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.\u003cbr>\n3. Whisk together in another bowl the wet ingredients: milk, sweet potatoes, egg, melted butter, and vanilla.\u003cbr>\n4. Pour the wet ingredients over the dry ingredients and gently whisk them together until just combined (don't overmix).\u003cbr>\n5. Cook pancakes on a hot, buttered griddle or frying pan until the top of the pancakes bubble a bit, then flip and cook until the underside is lightly browned.\u003cbr>\n6. Keep warm on a foil-lined baking sheet in the warmed oven until all the batter has been used up. Serve with butter and maple syrup.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19175\" title=\"sweet potato pancakes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\" alt=\"sweet potato pancakes\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Sweet Potato Pancakes with Persimmons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Friday.\u003c/strong> A holiday for bargain-hunters, early birds, and those stricken temporarily insane from the incredible savings. Shop 'til you drop (or shop 'til someone dropkicks you for the last iPad /vacuum cleaner/\u003ca href=\"http://besttoysguide.com/featured/sing-a-ma-jigs-review\">Sing-a-Ma-Jigs\u003c/a>).\u003c/p>\n\u003cp>This year, I'm going to pass on the lines and the crowds of \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1687211_1490626,00.html\">shopping zombies\u003c/a> with their deal-crazed eyes. No 4 am doorbuster for me. No, this girl is going to be sleeping in and waking up to a leisurely breakfast. It will be a shocker if I even change out of my PJs while the sun is still shining.\u003c/p>\n\u003cp>Like you, I'll most definitely have a little tower of Tupperware looming in my fridge. No doubt there will be sweet potatoes in the mix – sweet potato casserole, sweet potato pie, maybe even a baked sweet potato or two. Mash some up (go ahead, include the marshmallows if you must) and combine with the ingredients for your pancakes. Voila! \u003cstrong>Sweet Potato Pancakes\u003c/strong>. Your first Thanksgiving leftovers makeover meal of the day is complete.\u003c/p>\n\u003cp>With some butter and maple syrup coursing through your veins, you are now primed and ready to shuffle your fuzzy slippers on over to the computer and celebrate Black Friday online. Just because you've sworn off the crowds, doesn't mean you need to miss out on all the deals. Welcome to the wonderful world of e-commerce:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Black-Friday-After-Thanksgiving-Sale/b/ref=sv_gb_0?ie=UTF8&node=384082011\">Amazon\u003c/a>: Amazon has been offering \u003cstrong>Black Friday Lightning Deals\u003c/strong> all week, with free shipping to boot. Pick up that \u003ca href=\"http://www.amazon.com/gp/bestsellers/books/6/ref=pd_ts_b_nav\">cookbook\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=breadmaker&x=0&y=0\">breadmaker\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=smoker&x=0&y=0\">smoker\u003c/a> you've had your eye on. If you are so inclined to face the crowds, arm yourself with Amazon's new free iPhone app called \u003ca href=\"http://www.amazon.com/gp/feature.html?docId=aw_ppricecheck_iphone_mobile\">Price Check\u003c/a>, which allows users to make in-store price comparisons by scanning the barcode of a product, taking a picture of an item, or saying the product's name into the phone. If the item is listed on Amazon, the app will display prices sorted from lowest to highest, and allow customers to purchase it right there.\u003c/p>\n\u003cp>\u003ca href=\"http://www1.macys.com/campaign/social?campaign_id=192&channel_id=1&LinkType=Homepage&cm_re=1.2.3-_-HOMEPAGE_INCLUDE_1-_-CATEGORY%20--%205125%20--%20:preview%20now\">Macy's\u003c/a>: Admittedly, the \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2010/11/puppies_kitties_macys_pet_adop.php\">puppies and kitties\u003c/a> in the window at the Union Square Macy's are adorably cuddly, but they'll be there until January 2nd so no need to bum rush them on the busiest shopping day of the year. Black Friday deals will be sold both online and in stores. If you're in the market for some spiffy new kitchen appliances: \u003cstrong>Cuisinart 7-Cup Food Processor\u003c/strong> (on sale for $69.99, reg. $149.99) and \u003cstrong>KitchenAid Classic Stand Mixer\u003c/strong> (on sale for $179.99, reg. $299.99).\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/search_results.php?search_query=black+friday+etsy&search_type=all\">Etsy\u003c/a>: Online marketplace for the homespun and artsy fartsy, find the best Black Friday deals on Etsy by searching the term \"Black Friday Etsy\" on the site. Of note: if you're looking for a unique, quirky \u003ca href=\"http://www.etsy.com/search_results.php?search_query=foodie&search_type=all\">foodie gift\u003c/a>, this is a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackfriday2010.com/ads/best-buy-black-friday-ads\">Best Buy\u003c/a>: The same products promoted in its Thanksgiving Ads will be available online. Best Buy is also offering free shipping on online orders through Dec. 21, excluding laptops, iPads, iPods and some major appliances.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apple.com/shopping-event/?aid=aos-us-bft-fy11\">Apple\u003c/a>: Even the almighty Apple is hopping on the Black Friday gravy train this year. For one day only, select items will be on sale at Apple stores and online.\u003c/p>\n\u003cp>To get the skinny on more Black Friday deals, check out \u003ca href=\"http://www.blackfridayonline.com/\">Black Friday Online\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Sweet Potato Pancakes\u003c/strong>\u003cbr>\n\u003cem>Have some sweet potatoes left over from Thanksgiving? Remix it into this breakfast treat! \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon salt\u003cbr>\n1 ½ cups milk\u003cbr>\n½ cup mashed sweet potato\u003cbr>\n1 egg\u003cbr>\n2 tablespoons melted butter\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat your oven to 200 F (to keep the pancakes warm as you finish each batch).\u003cbr>\n2. Whisk together in a large bowl the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.\u003cbr>\n3. Whisk together in another bowl the wet ingredients: milk, sweet potatoes, egg, melted butter, and vanilla.\u003cbr>\n4. Pour the wet ingredients over the dry ingredients and gently whisk them together until just combined (don't overmix).\u003cbr>\n5. Cook pancakes on a hot, buttered griddle or frying pan until the top of the pancakes bubble a bit, then flip and cook until the underside is lightly browned.\u003cbr>\n6. Keep warm on a foil-lined baking sheet in the warmed oven until all the batter has been used up. Serve with butter and maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wBXuTnv0gAQ]\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=suf9DkCE8zo]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\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/wBXuTnv0gAQ'\n title='//www.youtube.com/embed/wBXuTnv0gAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \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/suf9DkCE8zo'\n title='//www.youtube.com/embed/suf9DkCE8zo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/curiouscook.jpg\" alt=\"The Curious Cook by Harold McGee\" title=\"The Curious Cook by Harold McGee\" width=\"164\" height=\"250\" class=\"alignleft size-full wp-image-19181\">\u003c/a>What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times \"Curious Cook\" columnist \u003ca href=\"http://www.kqed.org/a/forum/R201011241000\">Harold McGee joined Forum's Dave Iverson\u003c/a> in the studio to answer listeners' last minute cooking questions.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Harold McGee, columnist for The New York Times and author of \"\u003ca href=\"http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_sim_b_1\">On Food and Cooking: The Science and Lore of the Kitchen\u003c/a>\" and \"\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">The Curious Cook: More Kitchen Science and Lore\u003c/a>.\"\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2010/11/2010-11-24b-forum.mp3\"]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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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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"order": 9
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"meta": {
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 5
},
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