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"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house-sm500.jpg\" alt=\"Small Gingerbread House at Claremont Resort\" title=\"Small Gingerbread House at Claremont Resort\" width=\"500\" height=\"407\" class=\"alignnone size-full wp-image-19150\">\u003cbr>\n\u003cem>Elisabeth Blackburn, age 7, and Ann Smulka admire the gingerbread goodness together.\u003c/em>\u003c/p>\n\u003cp>Small gingerbread houses were created by Claremont club members, and were judged and displayed throughout the lobby. Elisabeth Blackburn, age seven, and Ann Smulka are club members and live nearby. The two were on hand admiring the varied gingerbread creations. Smulka said, \"Some of our neighbors were in the competition.\"\u003c/p>\n\u003cp>Khangsengsing and other Claremont managers were the judges of the gingerbread houses. Khangsengsing looked for attention to detail. Citing one of her favorite gingerbread houses, she paused and said, \"Look at that roof!\" made of what appeared to be Necco wafers. \"That took a long time to do.' Don't count on eating the results of any of these gingerbread houses, though; it's best to look, but not touch gingerbread that has been sitting uncovered for days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Full Disclosure: Mary Ladd’s brother Josh Ladd is the Claremont's Executive Sous Chef.\u003c/em>\u003c/p>\n\n",
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"excerpt": "100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at The Claremont Hotel Club & Spa. Last night at the Claremont's annual Holiday Open House, over 200 guests showed up to see the unveiling of the big gingerbread house.",
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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/claremont-gingerbread500.jpg\" alt=\"Claremont gingerbread house\" title=\"Claremont gingerbread house\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19145\">\u003cbr>\n\u003cem>Photo by Keelin Czellecz\u003c/em>\u003c/p>\n\u003cp>100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at \u003ca href=\"http://www.claremontresort.com/\">The Claremont Hotel Club and Spa\u003c/a>. Last night at the Resort’s annual \u003ca href=\"http://www.theclaremontblog.com/the-claremont-hotel-club-/2010/11/2011-michelin-guide-recommended.html\">Holiday Open House\u003c/a>, over 200 guests showed up to see the unveiling of the big gingerbread house. Also on the bill: Santa, carolers, snow, a 1967 Oakland Fire Department Parade engine (with holiday music), servings of hot cocoa, cider, candy canes, ginger cookies, and more. Charity was a part of the event: bins for toy and canned food donations were set up. Guests could also select ornaments from a Giving Tree to make a wish come true for a child in need.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gingerbread-house500.jpg\" alt=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" title=\"giant gingerbread house at The Claremont Hotel Club and Spa with carolers\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19142\">\u003cbr>\n\u003cem>Caroling in front of the Claremont's Gingerbread House\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joshthomsen.com/\">Executive Chef Josh Thomsen\u003c/a> oversaw the construction of the gingerbread house, and Pastry Chef Janine Fong was responsible for the baking details. Thomsen said, \"The structure takes a day to build. The rest is five days. We changed it up from last year.\" Thomsen was exuberant about a \"homecoming\" dinner (Thomsen is an East Coast native) he and his staff prepared recently for the \u003ca href=\"http://jamesbeard.org/?q=node/2444\">James Beard Foundation\u003c/a> in New York City. Thomsen has worked under Thomas Keller at The French Laundry, and was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">StarChefs Rising Star Chef\u003c/a> this year. Thomsen made sure to pay his respects during the NYC trip, and ate a twenty-three course \u003ca href=\"http://perseny.com/\">Per Se\u003c/a> dinner that lasted six and a half hours, \"longer than the flight!\" Thomsen joked. Full disclosure: This writer's brother \u003ca href=\"http://www.starchefs.com/cook/photos/james-beard-dinner-executive-chef-josh-thomsen-meritage-claremont-new-york\">Josh Ladd\u003c/a> was a part of the Beard House crew. \u003c/p>\n\u003cp>One difficulty Thomsen and Fong ran into is how to replicate the Claremont, since it's \"white all over,\" as Thomsen noted. The gingerbread house was brown in keeping with the gingerbread's natural color. White was used for the windows and surrounding clouds and snow. Claremont Marketing Manager Mickey Khangsengsing said the house's frame was stored with other decorations while Fong and her crew \"baked and baked and baked.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pie Palace Graces San Rafael's 4th Street",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\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/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n",
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"excerpt": "If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Dinner, Vegan-Style",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for \u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong> is included plus links to numerous tasty vegan alternative holiday recipes. ",
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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/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to \u003cstrong>Skyline Chestnuts\u003c/strong> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Pies 101",
"title": "Thanksgiving Pies 101",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep. Get ready with a few foolproof tips and an arsenal of starter recipes. ",
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"title": "Thanksgiving Pies 101 | 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/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chestnut Soup for the Holidays",
"title": "Chestnut Soup for the Holidays",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n",
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"excerpt": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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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/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Pumpkin Stew",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n",
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"excerpt": "In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico's Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stain Removal and Other Weird Vampire Facts ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n",
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"excerpt": "While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trick or Treat: Homemade Halloween Candy",
"title": "Trick or Treat: Homemade Halloween Candy",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=vBCNLXQbORI&fs=1&hl=en_US]\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\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/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\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/vBCNLXQbORI'\n title='//www.youtube.com/embed/vBCNLXQbORI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(\u003cem>*Trademark me. Damien-Banana-Fanna-Fo-Vanian did not come up with that cool-ass name.\u003c/em>)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you're totally grossed out by that drink, but still feel the need to ape the vampiric lifestyle, consider stocking your bar with these delicious blood-like beverages:\u003c/p>\n\u003cul>\n\u003cli>Clamato, cranberry, and pomegranate juice: those health-improving antioxidents are very important, even to vampires.\u003c/li>\n\u003cli>Red wine: try a bottle of something from \u003ca href=\"http://www.vampirevineyards.com/\">Vampire Vineyards\u003c/a>. Because it means \"blood of Jove,\" I'm sad they no longer make a Sangiovese.\u003c/li>\n\u003cli>Mineral water: helps thin out the tomato-based drinks and brings a little sparkle back into your life.\u003c/li>\n\u003cli>Bloody Mary mix: duh.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "According to Rosemary Ellen Guiley's book \u003cem>The Complete Vampire Companion\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of Amelia Bedelia, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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?",
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"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",
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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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