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"disqusTitle": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"title": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n",
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"description": "This holiday season, support local businesses while giving someone a gift they'll devour and won't dream of re-gifting.",
"title": "Foodie Holiday Wishlist: Top 10 from the Bay Area | KQED",
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"headline": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"datePublished": "2009-12-09T06:35:16-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Favorite Family Treat: English Toffee",
"title": "A Favorite Family Treat: English Toffee",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/denise-fam-500.jpg\" alt=\"Denise, Rachael, and Megan showing off our successful batch\" title=\"Denise, Rachael, and Megan showing off our successful batch\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8801\">\u003cbr>\n\u003cem>Denise, Rachael, and Megan showing off successful batch of English Toffee\u003c/em>\u003c/p>\n\u003cp>I'd been waiting for this day for a few months. I always anticipate Thanksgiving for quite some time, but this year it was the day after Thanksgiving that I was looking forward to the most. Denise, a family friend, was driving up to Marin to teach my sisters and I how to make her infamous toffee, Denise's Pieces. Ever since I can remember, we've received a small box right around the holidays--it's better than any tin of cookies. In fact, it's better than fifty tins of cookies. I'm not sure about my sisters, but I definitely took to hiding and hoarding a few pieces in random spots around the kitchen last year. I chose the broken dishwasher that no one ever uses: it proved to be an excellent hiding spot. \u003c/p>\n\u003cp>Now every year around the holidays, we have Cookie Night at my Dad's, where we choose a few recipes, bake them off, and make tins for family and friends. Last year, we got the coveted recipe for Denise's Pieces and set out to make our own. Faulty candy thermometers, burnt fingers, and a whole heaping serving of confusion later, we had weird crumbly masses of wet sugar. Not quite right. Definitely not hide-in-the-dishwasher-worthy. Although disappointed, we knew that at the very least, our tin straight from Denise's kitchen was probably on its way. \u003c/p>\n\u003cp>So you can imagine how delighted I was to hear that this year, Denise was going to make an in-person appearance and teach us the insider secrets. She has holiday celebrity status in our household; I couldn't quite believe my ears: In person? Really? It was like someone had told me Ruth Reichl or Meryl Streep was coming for dinner. She arrived prepared with all of the ingredients--and a caveat. The room grew quiet. My Dad seemed to know what she was going to say already as his eyes darted back and forth from Denise to each of us. Denise paused and turned toward my sister Rachael and I.\u003c/p>\n\u003cp>\"So girls, you know that once I show you the secrets, you no longer receive your own tin? You now must go out and carry on the tradition yourselves. It's yours now,\" she said with a big, proud smile. Behind my polite nod was a sinking feeling that Christmas would never be the same. What?! I wanted to send her packing right back where she came from so everything would remain just as it was. No yearly tin? But we had no choice: she was before us and had so generously driven two hours to teach us the recipe. We set forth, with no other option but to succeed. We would make these happen. I looked at Rachael and nodded assuredly. She nodded back. It was on. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ingredients.jpg\" alt=\"Dad displaying the goods\" title=\"Dad displaying the goods\" width=\"500\" height=\"167\" class=\"alignnone size-full wp-image-8756\">\u003cbr>\n\u003cem>Dad displaying the goods\u003c/em>\u003c/p>\n\u003cp>Denise's Aunt Betty taught her the toffee recipe, and she’s been making it ever since for the past twenty-five years. She now does fifty pounds of her Pieces each holiday season, sending them out to her staff and friends and family, starting in November to give herself plenty of time for packing and shipping. I kid you not when I say that people from near and far clamor to get on her yearly list--she has to do frequent editing to keep it manageable. While I was sad we wouldn't be on the list this year, I was pleasantly surprised to learn how easy the recipe is--and I'm excited to share it here with you today (don't worry, I have Denise's permission). \u003c/p>\n\u003cp>If you've never made toffee or candy before, it is helpful to watch someone do it first, or to simply know that inevitably you’ll probably have to do a round of failed candy before you get it just right. You'll need patience and a few extra sticks of butter. It helps a lot to know what the \"hard crack\" stage looks like (Denise can even smell it and seems to know when it’s ready--I told you, she's a toffee rock star), but with a good candy thermometer and a quick glance at my photos, you’ll be just fine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/toffee-cook-pour.jpg\" alt=\"Cooking the butter and sugar to hard crack stage and pouring it to set \" title=\"Cooking the butter and sugar to hard crack stage and pouring it to set \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8754\">\u003cbr>\n\u003cem>Cooking the butter and sugar to \"hard crack\" stage and pouring it to set (steps 1-7 in recipe below)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/finishing-toffee.jpg\" alt=\"Adding the chocolate and nuts \" title=\"Adding the chocolate and nuts \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8755\">\u003cbr>\n\u003cem>Adding the chocolate and nuts (Steps 8-10 in recipe below)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Denise's Pieces (or English Toffee)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n5 glass Pyrex round pie pans *\u003cbr>\nCandy Thermometer (stay away from the glass ones as they get quite hot)\u003cbr>\n2 Copper-bottom saucepans or (or similar quality)\u003cbr>\nWax Paper\u003cbr>\nWooden Spoon, Spatula\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ¼ cups sugar\u003cbr>\n5-6 cups Chocolate Chips (not exact--may need a little more or a little less)\u003cbr>\n½ cup water\u003cbr>\n4 sticks high quality sweet cream butter\u003cbr>\n2-3 16 oz. bag walnuts (or your preference of nuts), crushed\u003c/p>\n\u003cp>\u003cstrong>Quick note on ingredients:\u003c/strong> You're using the chocolate and nuts to cover the toffee at the end, so the exact amount varies depending on how much you like to add on. This is roughly what we used. Play around and see what works for you. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> \u003c/p>\n\u003cp>1. Butter your Pyrex pans using one of the sticks of butter and set aside (don't worry, you’ll have a little less than 4 sticks for the recipe after this step, but that’s o.k). Denise works the butter into the pan with her hands for uniform coverage. \u003c/p>\n\u003cp>2. Put the chocolate chips in one of your pans and heat on very low heat to get them melting. Once melted, turn heat off and allow them to hang out--when ready to use, if they've firmed up, just give them a quick reheat. You want it to be creamy, malleable chocolate. \u003c/p>\n\u003cp>3. Place sticks of butter in saucepan with candy thermometer fitted on side. Heat on low-medium heat and stir constantly until you reach 170 degrees. The goal is to really let the butter heat slowly. \u003c/p>\n\u003cp>4. Slowly dribble the water into the butter, stirring as you go and then bring the temperature back up to 170. \u003c/p>\n\u003cp>5. Add the sugar very slowly, stirring in between each addition. Then, simply continue stirring until the mixture reaches a \"hard crack\" stage of 300 degrees. This should take roughly twenty minutes depending on your stove and cookware. Make sure, when stirring, to get the edges frequently so the mixture doesn’t burn in any one spot. \u003c/p>\n\u003cp>6. When you reach about 275 degrees, the heat will stay right there for quite sometime. Don't worry. Keep stirring. If things are going well the mixture should be increasing in volume, about 2x what it looked like originally. Look for the color to be changing to a nice, caramelly brown. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/stirring.jpg\" alt=\"Megan finding some Zen in the constant stirring process\" title=\"Megan finding some Zen in the constant stirring process\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8758\">\u003cbr>\n\u003cem>Megan finding some Zen in the constant stirring process\u003c/em>\u003c/p>\n\u003cp>7. When you reach \"hard crack\" pull the pan off and pour into the Pyrex in a circular motion, hitting the center last (this will prevent you from pouring it all into the center of the pan and having it sit in a clump there--you're going for a nice even layer). \u003c/p>\n\u003cp>8. Wait about 5 minutes for toffee to cool (you don't want to melt the wax paper) and then loosen the candy from the Pyrex gently with a knife using a circular motion. \u003c/p>\n\u003cp>9. Set on wax paper and blot with a napkin to get rid of any extra butter (which would make it difficult for the chocolate layer to stick). \u003c/p>\n\u003cp>10. Spread melted chocolate on the surface with a spoon or spatula and sprinkle nuts generously. Gently press nuts into the chocolate so they'll stick and flip toffee over. Repeat on other side. Then layer toffee onto a cookie sheet and put in fridge to cool and set completely--24 hrs is ideal. After completely set, break up into pieces and arrange in tins or plates. \u003c/p>\n\u003cp>\u003cstrong>Makes roughly 2 pounds Toffee \u003c/strong>(Denise does such big batches, she doesn't usually portion it out this way, so this is an estimate...but a pretty good one, I think). \u003c/p>\n\u003cp>*Denise said you may certainly use a larger 9 x 13 pan, but she had a difficult time flipping the toffee when she did so. I opted to stick with what works for her...that being said, any pie plates you have will probably work just fine. The round shape is just really nice because it’s so easy to work with. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We finished. It's delicious. I have so much of it there's no need for hoarding--yet. I haven't made it completely on my own, but I'm confident it’ll be fine. It has to be. There is simply no other option this year.\u003c/p>\n\n",
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"excerpt": "I'd been waiting for this day for a few months. I always anticipate Thanksgiving for quite some time, but this year it was the day after Thanksgiving that I was looking forward to the most. Denise, a family friend, was driving up to Marin to teach my sisters and I how to make her infamous toffee, Denise's Pieces.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/denise-fam-500.jpg\" alt=\"Denise, Rachael, and Megan showing off our successful batch\" title=\"Denise, Rachael, and Megan showing off our successful batch\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8801\">\u003cbr>\n\u003cem>Denise, Rachael, and Megan showing off successful batch of English Toffee\u003c/em>\u003c/p>\n\u003cp>I'd been waiting for this day for a few months. I always anticipate Thanksgiving for quite some time, but this year it was the day after Thanksgiving that I was looking forward to the most. Denise, a family friend, was driving up to Marin to teach my sisters and I how to make her infamous toffee, Denise's Pieces. Ever since I can remember, we've received a small box right around the holidays--it's better than any tin of cookies. In fact, it's better than fifty tins of cookies. I'm not sure about my sisters, but I definitely took to hiding and hoarding a few pieces in random spots around the kitchen last year. I chose the broken dishwasher that no one ever uses: it proved to be an excellent hiding spot. \u003c/p>\n\u003cp>Now every year around the holidays, we have Cookie Night at my Dad's, where we choose a few recipes, bake them off, and make tins for family and friends. Last year, we got the coveted recipe for Denise's Pieces and set out to make our own. Faulty candy thermometers, burnt fingers, and a whole heaping serving of confusion later, we had weird crumbly masses of wet sugar. Not quite right. Definitely not hide-in-the-dishwasher-worthy. Although disappointed, we knew that at the very least, our tin straight from Denise's kitchen was probably on its way. \u003c/p>\n\u003cp>So you can imagine how delighted I was to hear that this year, Denise was going to make an in-person appearance and teach us the insider secrets. She has holiday celebrity status in our household; I couldn't quite believe my ears: In person? Really? It was like someone had told me Ruth Reichl or Meryl Streep was coming for dinner. She arrived prepared with all of the ingredients--and a caveat. The room grew quiet. My Dad seemed to know what she was going to say already as his eyes darted back and forth from Denise to each of us. Denise paused and turned toward my sister Rachael and I.\u003c/p>\n\u003cp>\"So girls, you know that once I show you the secrets, you no longer receive your own tin? You now must go out and carry on the tradition yourselves. It's yours now,\" she said with a big, proud smile. Behind my polite nod was a sinking feeling that Christmas would never be the same. What?! I wanted to send her packing right back where she came from so everything would remain just as it was. No yearly tin? But we had no choice: she was before us and had so generously driven two hours to teach us the recipe. We set forth, with no other option but to succeed. We would make these happen. I looked at Rachael and nodded assuredly. She nodded back. It was on. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ingredients.jpg\" alt=\"Dad displaying the goods\" title=\"Dad displaying the goods\" width=\"500\" height=\"167\" class=\"alignnone size-full wp-image-8756\">\u003cbr>\n\u003cem>Dad displaying the goods\u003c/em>\u003c/p>\n\u003cp>Denise's Aunt Betty taught her the toffee recipe, and she’s been making it ever since for the past twenty-five years. She now does fifty pounds of her Pieces each holiday season, sending them out to her staff and friends and family, starting in November to give herself plenty of time for packing and shipping. I kid you not when I say that people from near and far clamor to get on her yearly list--she has to do frequent editing to keep it manageable. While I was sad we wouldn't be on the list this year, I was pleasantly surprised to learn how easy the recipe is--and I'm excited to share it here with you today (don't worry, I have Denise's permission). \u003c/p>\n\u003cp>If you've never made toffee or candy before, it is helpful to watch someone do it first, or to simply know that inevitably you’ll probably have to do a round of failed candy before you get it just right. You'll need patience and a few extra sticks of butter. It helps a lot to know what the \"hard crack\" stage looks like (Denise can even smell it and seems to know when it’s ready--I told you, she's a toffee rock star), but with a good candy thermometer and a quick glance at my photos, you’ll be just fine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/toffee-cook-pour.jpg\" alt=\"Cooking the butter and sugar to hard crack stage and pouring it to set \" title=\"Cooking the butter and sugar to hard crack stage and pouring it to set \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8754\">\u003cbr>\n\u003cem>Cooking the butter and sugar to \"hard crack\" stage and pouring it to set (steps 1-7 in recipe below)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/finishing-toffee.jpg\" alt=\"Adding the chocolate and nuts \" title=\"Adding the chocolate and nuts \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8755\">\u003cbr>\n\u003cem>Adding the chocolate and nuts (Steps 8-10 in recipe below)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Denise's Pieces (or English Toffee)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n5 glass Pyrex round pie pans *\u003cbr>\nCandy Thermometer (stay away from the glass ones as they get quite hot)\u003cbr>\n2 Copper-bottom saucepans or (or similar quality)\u003cbr>\nWax Paper\u003cbr>\nWooden Spoon, Spatula\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ¼ cups sugar\u003cbr>\n5-6 cups Chocolate Chips (not exact--may need a little more or a little less)\u003cbr>\n½ cup water\u003cbr>\n4 sticks high quality sweet cream butter\u003cbr>\n2-3 16 oz. bag walnuts (or your preference of nuts), crushed\u003c/p>\n\u003cp>\u003cstrong>Quick note on ingredients:\u003c/strong> You're using the chocolate and nuts to cover the toffee at the end, so the exact amount varies depending on how much you like to add on. This is roughly what we used. Play around and see what works for you. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> \u003c/p>\n\u003cp>1. Butter your Pyrex pans using one of the sticks of butter and set aside (don't worry, you’ll have a little less than 4 sticks for the recipe after this step, but that’s o.k). Denise works the butter into the pan with her hands for uniform coverage. \u003c/p>\n\u003cp>2. Put the chocolate chips in one of your pans and heat on very low heat to get them melting. Once melted, turn heat off and allow them to hang out--when ready to use, if they've firmed up, just give them a quick reheat. You want it to be creamy, malleable chocolate. \u003c/p>\n\u003cp>3. Place sticks of butter in saucepan with candy thermometer fitted on side. Heat on low-medium heat and stir constantly until you reach 170 degrees. The goal is to really let the butter heat slowly. \u003c/p>\n\u003cp>4. Slowly dribble the water into the butter, stirring as you go and then bring the temperature back up to 170. \u003c/p>\n\u003cp>5. Add the sugar very slowly, stirring in between each addition. Then, simply continue stirring until the mixture reaches a \"hard crack\" stage of 300 degrees. This should take roughly twenty minutes depending on your stove and cookware. Make sure, when stirring, to get the edges frequently so the mixture doesn’t burn in any one spot. \u003c/p>\n\u003cp>6. When you reach about 275 degrees, the heat will stay right there for quite sometime. Don't worry. Keep stirring. If things are going well the mixture should be increasing in volume, about 2x what it looked like originally. Look for the color to be changing to a nice, caramelly brown. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/stirring.jpg\" alt=\"Megan finding some Zen in the constant stirring process\" title=\"Megan finding some Zen in the constant stirring process\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8758\">\u003cbr>\n\u003cem>Megan finding some Zen in the constant stirring process\u003c/em>\u003c/p>\n\u003cp>7. When you reach \"hard crack\" pull the pan off and pour into the Pyrex in a circular motion, hitting the center last (this will prevent you from pouring it all into the center of the pan and having it sit in a clump there--you're going for a nice even layer). \u003c/p>\n\u003cp>8. Wait about 5 minutes for toffee to cool (you don't want to melt the wax paper) and then loosen the candy from the Pyrex gently with a knife using a circular motion. \u003c/p>\n\u003cp>9. Set on wax paper and blot with a napkin to get rid of any extra butter (which would make it difficult for the chocolate layer to stick). \u003c/p>\n\u003cp>10. Spread melted chocolate on the surface with a spoon or spatula and sprinkle nuts generously. Gently press nuts into the chocolate so they'll stick and flip toffee over. Repeat on other side. Then layer toffee onto a cookie sheet and put in fridge to cool and set completely--24 hrs is ideal. After completely set, break up into pieces and arrange in tins or plates. \u003c/p>\n\u003cp>\u003cstrong>Makes roughly 2 pounds Toffee \u003c/strong>(Denise does such big batches, she doesn't usually portion it out this way, so this is an estimate...but a pretty good one, I think). \u003c/p>\n\u003cp>*Denise said you may certainly use a larger 9 x 13 pan, but she had a difficult time flipping the toffee when she did so. I opted to stick with what works for her...that being said, any pie plates you have will probably work just fine. The round shape is just really nice because it’s so easy to work with. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We finished. It's delicious. I have so much of it there's no need for hoarding--yet. I haven't made it completely on my own, but I'm confident it’ll be fine. It has to be. There is simply no other option this year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trifle: An Easy Holiday Dessert",
"title": "Trifle: An Easy Holiday Dessert",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/trifle.jpg\" alt=\"trifle\" title=\"trifle\" width=\"400\" height=\"297\" class=\"aligncenter size-full wp-image-8661\">\u003cbr>\nTrifle is a dessert I rarely had as a kid, although I dreamed of it often. Over the Christmas holiday, my mother would entertain me with tales of Zuppa Inglese, an Italian version of trifle, along with the many other dishes her Neopolitan-raised grandmother prepared. Home baked lady fingers or cake molded into a dish with Italian liqueurs drizzled artfully on top and then fruit and whipped cream nestled in mounds. I loved that the dish's name included \"Inglese,\" as my many readings of books like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0451528832/kqedorg-20\">The Secret Garden\u003c/a> made me fantasize about the possibility that I was actually an English heiress who somehow became entrapped in my San Diego life. But Zuppa Inglese also made me yearn for the close-knit Italian family and traditions now absent from my life after my family's move to California. It was the perfect hybrid of all that I desired -- the comforts of a family left behind as well as the mystique of merry Olde England.\u003c/p>\n\u003cp>Yet as much as I begged my mother to make Zuppa Inglese for our own Christmas feasts, she refused. After all, there were only the five of us in San Diego, so she said that making homemade lady fingers was just too time consuming and also too much work for a small crowd. I've since learned, however, that she didn't think the dish was worth eating without strawberries steeped in Anisette, and as she couldn't very well serve us an alcohol-laden dessert, she opted to simply wait until we were older. This isn't to say I suffered a lack of goodies. Between the sweet ricotta cakes, \u003ca href=\"http://caledoniyya.files.wordpress.com/2007/12/struffoli-pyramid.jpg\">struffoli\u003c/a>, and numerous cookies, there was no shortage of treats; but I still yearned for trifle.\u003c/p>\n\u003cp>My cravings were satisfied when I met my husband, whose family hails originally from places like England and Germany. Trifle was the name of the game at his family's Christmas dessert table, although their trifle was made with pound cake and the alcohol was not in attendance. So now, after 16 years of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/18/you-say-yorkshire-pudding-i-say-baccala/\">joining my husband's and my own family holiday traditions\u003c/a>, I've become pretty adept at making this tiered holiday dessert. I've also realized that although homemade lady fingers in Zuppa Inglese are wonderful, trifle doesn't necessarily have to require a lot of work.\u003c/p>\n\u003cp>Making trifle shouldn't be difficult. As much as I love lady fingers drizzled with Anisette, I am rational enough to admit that my good intentions for baking them myself are more idealistic than realistic. I do, however, like to make cake. That said, if you aren't one to bake anything, don't let that stop you. Just buy a cake and assemble. The truth of the matter is that trifle can be one of the easiest holiday desserts you can create. In essence, making a trifle should be a trifle (pun intended). Although you can make everything from scratch, you can also simply purchase many of the layered items and then construct your trifle as you see fit. \u003c/p>\n\u003cp>In addition to those lovely lady fingers, there are many other items you can use for the base. My holiday favorite is gingerbread, but sponge cake is traditional, and pound cake works beautifully. The toppings themselves should be chosen according to your own individual cravings. I personally love lemon curd with my beloved gingerbread, so often use that along with a fresh berry sauce and whipped cream. But you can also use jams, pastry cream, crème fraiche, persimmons, or frozen peaches that have been thawed out and cooked in a little sugar. Trifle is sort of a kitchen sink dessert, so add in whatever you thinks sounds appealing. This includes alcohol. If Anisette or Chambord sound like nice additions, drizzle some on. If you're not in the mood or serving the dish to children, just leave them out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you've established your ingredients list, just layer everything in a glass bowl so you can show off the different tiers of goodies. I like to invert the top of a cake plate (which people also often use as a punch bowl) as this puts the trifle on a little stand that can be displayed on the holiday table. If you don't have one of these, a regular large glass bowl works just as well.\u003c/p>\n\u003cp>So this holiday season, throw together your own trifle or Zuppa Inglese with whatever you like. This dessert actually tastes better if it sits for a day or so in the refrigerator, so it's a great make-ahead dish for holiday parties. \u003c/p>\n\u003cp>Here are some basic directions along with lists of potential ingredients you can use, but really, the sky's the limit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/trifle-in-a-bowl.jpg\" alt=\"trifle in a bowl\" title=\"trifle in a bowl\" width=\"400\" height=\"276\" class=\"aligncenter size-full wp-image-8662\">\u003c/p>\n\u003cp>\u003cstrong>How to make a trifle\u003c/strong>\u003cbr>\n1. Make or purchase your cake or cookies of choice, slicing them into 2-inch pieces.\u003c/p>\n\u003cp>2. Make or purchase your sauces, jams, curds or creams.\u003c/p>\n\u003cp>3. Cut up your fruit and cook any fruit compote you might include.\u003c/p>\n\u003cp>4. Whip up or purchase your whipped cream.\u003c/p>\n\u003cp>5. If using alcohol, have it on hand for assembly.\u003c/p>\n\u003cp>6. Place your bowl next to your ingredients and then layer them. I start with the cake or cookies at the bottom, and then top these with a sprinkle of whatever alcohol is to be used (Note: I omitted the alcohol from my recipe years ago to make the dish kid-friendly, but if you're not serving children, it's a nice addition). You can then layer on the fruit or jam so it seeps into the cake or cookies. Top these with any pastry cream, lemon curd, crème fraîche or whipped cream you decide to use and then start all over again until you have a full bow. End with a layer of whipped cream and then top with berry sauce, chocolate shavings, fruit slices, cherries, or whatever else sounds good. \u003c/p>\n\u003cp>\u003cstrong>Possible Trifle Bases\u003c/strong>\u003c/p>\n\u003cp>Gingerbread cake\u003cbr>\nVanilla cake\u003cbr>\nLadyfinger cookies\u003cbr>\nPumpkin cake\u003cbr>\nPound cake\u003cbr>\nSponge cake\u003cbr>\nPannettone\u003cbr>\nStollen\u003cbr>\nMeringue cookies\u003cbr>\n\u003cstrong>\u003cbr>\nPossible Trifle Fillings\u003c/strong>\u003c/p>\n\u003cp>Lemon curd\u003cbr>\nWhipped cream\u003cbr>\nPastry cream\u003cbr>\nBerry sauce\u003cbr>\nJam (heating it first makes it easier to drizzle on the cake)\u003cbr>\nGreek Yogurt with orange zest mixed in\u003cbr>\nCrème fraîche\u003cbr>\nMarscapone\u003cbr>\nChocolate cream\u003cbr>\nPudding\u003c/p>\n\u003cp>\u003cstrong>Possible Alcohols to Include\u003c/strong>\u003c/p>\n\u003cp>Anisette\u003cbr>\nGrand Marnier\u003cbr>\nBrandy\u003cbr>\nCognac\u003cbr>\nPort\u003cbr>\nSherry\u003cbr>\nBourbon\u003cbr>\nKirsch\u003cbr>\nChambord\u003c/p>\n\u003cp>\u003cstrong>Possible Fruits and Nuts\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sliced fresh berries or frozen berries cooked into a compote or sauce (Blueberries, blackberries, raspberries, or strawberries)\u003cbr>\nPeaches\u003cbr>\nCherries\u003cbr>\nCrystalized dried fruits\u003cbr>\nAlmonds\u003cbr>\nHazelnuts\u003cbr>\nPersimmons\u003cbr>\nPoached pears\u003c/p>\n\n",
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"description": "Making trifle shouldn't be difficult. As much as I love lady fingers drizzled with Anisette, I am rational enough to admit that my good intentions for baking them myself are more idealistic than realistic. I do, however, like to make cake. That said, if you aren't one to bake anything, don't let that stop you. Just buy a cake and assemble. The truth of the matter is that trifle can be one of the easiest holiday desserts you can create. In essence, making a trifle should be a trifle (pun intended). Although you can make everything from scratch, you can also simply purchase many of the layered items and then construct your trifle as you see fit. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/trifle.jpg\" alt=\"trifle\" title=\"trifle\" width=\"400\" height=\"297\" class=\"aligncenter size-full wp-image-8661\">\u003cbr>\nTrifle is a dessert I rarely had as a kid, although I dreamed of it often. Over the Christmas holiday, my mother would entertain me with tales of Zuppa Inglese, an Italian version of trifle, along with the many other dishes her Neopolitan-raised grandmother prepared. Home baked lady fingers or cake molded into a dish with Italian liqueurs drizzled artfully on top and then fruit and whipped cream nestled in mounds. I loved that the dish's name included \"Inglese,\" as my many readings of books like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0451528832/kqedorg-20\">The Secret Garden\u003c/a> made me fantasize about the possibility that I was actually an English heiress who somehow became entrapped in my San Diego life. But Zuppa Inglese also made me yearn for the close-knit Italian family and traditions now absent from my life after my family's move to California. It was the perfect hybrid of all that I desired -- the comforts of a family left behind as well as the mystique of merry Olde England.\u003c/p>\n\u003cp>Yet as much as I begged my mother to make Zuppa Inglese for our own Christmas feasts, she refused. After all, there were only the five of us in San Diego, so she said that making homemade lady fingers was just too time consuming and also too much work for a small crowd. I've since learned, however, that she didn't think the dish was worth eating without strawberries steeped in Anisette, and as she couldn't very well serve us an alcohol-laden dessert, she opted to simply wait until we were older. This isn't to say I suffered a lack of goodies. Between the sweet ricotta cakes, \u003ca href=\"http://caledoniyya.files.wordpress.com/2007/12/struffoli-pyramid.jpg\">struffoli\u003c/a>, and numerous cookies, there was no shortage of treats; but I still yearned for trifle.\u003c/p>\n\u003cp>My cravings were satisfied when I met my husband, whose family hails originally from places like England and Germany. Trifle was the name of the game at his family's Christmas dessert table, although their trifle was made with pound cake and the alcohol was not in attendance. So now, after 16 years of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/18/you-say-yorkshire-pudding-i-say-baccala/\">joining my husband's and my own family holiday traditions\u003c/a>, I've become pretty adept at making this tiered holiday dessert. I've also realized that although homemade lady fingers in Zuppa Inglese are wonderful, trifle doesn't necessarily have to require a lot of work.\u003c/p>\n\u003cp>Making trifle shouldn't be difficult. As much as I love lady fingers drizzled with Anisette, I am rational enough to admit that my good intentions for baking them myself are more idealistic than realistic. I do, however, like to make cake. That said, if you aren't one to bake anything, don't let that stop you. Just buy a cake and assemble. The truth of the matter is that trifle can be one of the easiest holiday desserts you can create. In essence, making a trifle should be a trifle (pun intended). Although you can make everything from scratch, you can also simply purchase many of the layered items and then construct your trifle as you see fit. \u003c/p>\n\u003cp>In addition to those lovely lady fingers, there are many other items you can use for the base. My holiday favorite is gingerbread, but sponge cake is traditional, and pound cake works beautifully. The toppings themselves should be chosen according to your own individual cravings. I personally love lemon curd with my beloved gingerbread, so often use that along with a fresh berry sauce and whipped cream. But you can also use jams, pastry cream, crème fraiche, persimmons, or frozen peaches that have been thawed out and cooked in a little sugar. Trifle is sort of a kitchen sink dessert, so add in whatever you thinks sounds appealing. This includes alcohol. If Anisette or Chambord sound like nice additions, drizzle some on. If you're not in the mood or serving the dish to children, just leave them out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've established your ingredients list, just layer everything in a glass bowl so you can show off the different tiers of goodies. I like to invert the top of a cake plate (which people also often use as a punch bowl) as this puts the trifle on a little stand that can be displayed on the holiday table. If you don't have one of these, a regular large glass bowl works just as well.\u003c/p>\n\u003cp>So this holiday season, throw together your own trifle or Zuppa Inglese with whatever you like. This dessert actually tastes better if it sits for a day or so in the refrigerator, so it's a great make-ahead dish for holiday parties. \u003c/p>\n\u003cp>Here are some basic directions along with lists of potential ingredients you can use, but really, the sky's the limit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/trifle-in-a-bowl.jpg\" alt=\"trifle in a bowl\" title=\"trifle in a bowl\" width=\"400\" height=\"276\" class=\"aligncenter size-full wp-image-8662\">\u003c/p>\n\u003cp>\u003cstrong>How to make a trifle\u003c/strong>\u003cbr>\n1. Make or purchase your cake or cookies of choice, slicing them into 2-inch pieces.\u003c/p>\n\u003cp>2. Make or purchase your sauces, jams, curds or creams.\u003c/p>\n\u003cp>3. Cut up your fruit and cook any fruit compote you might include.\u003c/p>\n\u003cp>4. Whip up or purchase your whipped cream.\u003c/p>\n\u003cp>5. If using alcohol, have it on hand for assembly.\u003c/p>\n\u003cp>6. Place your bowl next to your ingredients and then layer them. I start with the cake or cookies at the bottom, and then top these with a sprinkle of whatever alcohol is to be used (Note: I omitted the alcohol from my recipe years ago to make the dish kid-friendly, but if you're not serving children, it's a nice addition). You can then layer on the fruit or jam so it seeps into the cake or cookies. Top these with any pastry cream, lemon curd, crème fraîche or whipped cream you decide to use and then start all over again until you have a full bow. End with a layer of whipped cream and then top with berry sauce, chocolate shavings, fruit slices, cherries, or whatever else sounds good. \u003c/p>\n\u003cp>\u003cstrong>Possible Trifle Bases\u003c/strong>\u003c/p>\n\u003cp>Gingerbread cake\u003cbr>\nVanilla cake\u003cbr>\nLadyfinger cookies\u003cbr>\nPumpkin cake\u003cbr>\nPound cake\u003cbr>\nSponge cake\u003cbr>\nPannettone\u003cbr>\nStollen\u003cbr>\nMeringue cookies\u003cbr>\n\u003cstrong>\u003cbr>\nPossible Trifle Fillings\u003c/strong>\u003c/p>\n\u003cp>Lemon curd\u003cbr>\nWhipped cream\u003cbr>\nPastry cream\u003cbr>\nBerry sauce\u003cbr>\nJam (heating it first makes it easier to drizzle on the cake)\u003cbr>\nGreek Yogurt with orange zest mixed in\u003cbr>\nCrème fraîche\u003cbr>\nMarscapone\u003cbr>\nChocolate cream\u003cbr>\nPudding\u003c/p>\n\u003cp>\u003cstrong>Possible Alcohols to Include\u003c/strong>\u003c/p>\n\u003cp>Anisette\u003cbr>\nGrand Marnier\u003cbr>\nBrandy\u003cbr>\nCognac\u003cbr>\nPort\u003cbr>\nSherry\u003cbr>\nBourbon\u003cbr>\nKirsch\u003cbr>\nChambord\u003c/p>\n\u003cp>\u003cstrong>Possible Fruits and Nuts\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sliced fresh berries or frozen berries cooked into a compote or sauce (Blueberries, blackberries, raspberries, or strawberries)\u003cbr>\nPeaches\u003cbr>\nCherries\u003cbr>\nCrystalized dried fruits\u003cbr>\nAlmonds\u003cbr>\nHazelnuts\u003cbr>\nPersimmons\u003cbr>\nPoached pears\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Very Own Stuffing Smackdown",
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"content": "\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n",
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"excerpt": "This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turkey Hash: A Black Friday Breakfast",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=8DIPmVLKHB0]\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n",
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"excerpt": "To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\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/8DIPmVLKHB0'\n title='//www.youtube.com/embed/8DIPmVLKHB0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-003.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8490\">\u003cbr>\n\u003cem>Butternut Squash\u003c/em>\u003c/p>\n\u003cp>When I lived in Bologna, my Italian roommate Mariangela would make this heavenly \u003cstrong>Butternut Squash Risotto\u003c/strong> on special occasions. She would stand there by the stove, stirring away with her ancient looking wooden spoon (she claimed it imparted extra flavor) until a magical transformation took place and plain rice became creamy risotto. She would then finish it off with a generous drizzle of the liquid gold her mother would ship to her from their olive grove in Calabria. \u003c/p>\n\u003cp>This dish holds a special place in my heart because it reminds me of long, hearty meals around a dining room table that gets cozier as the night progresses and louder as the wine flows. Which, come to think of it, is maybe why I think it's the perfect Thanksgiving dish as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-007.jpg\" alt=\"preliminary stages\" title=\"preliminary stages\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8491\">\u003cbr>\n\u003cem>Risotto: premature stages\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-017.jpg\" alt=\"fully bloomed risotto\" title=\"fully bloomed risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8493\">\u003cbr>\nRisotto: fully bloomed \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mariangela taught me a few tricks of the trade to making her risotto:\u003cbr>\n1)\tDon't forget to shred a carrot into the mix. Since carrot is a natural sweetener, it will bring out the sweetness of the butternut squash.\u003cbr>\n2)\tDon't forget to toast the rice a bit before you start adding liquid. It brings out the flavor of the rice and also helps in getting that nice, slightly al dente chew at the end.\u003cbr>\n3)\tDon't forget to bring the broth to a simmer before adding it to the rice.\u003cbr>\n4)\tDon't forget to add the broth one ladle at a time, waiting until it is absorbed by the rice until more is added.\u003cbr>\n5)\tDon't forget to pour yourself a nice glass of wine while you stir.\u003c/p>\n\u003cp>Risotto takes time and TLC, but it's well worth it. For Thanksgiving, roast off the squash ahead of time and keep it ready for use in an airtight container. You can even make the entire dish ahead of time and keep it in a large casserole dish ready to reheat in the oven before serving. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-016.jpg\" alt=\" Butternut Squash Risotto\" title=\" Butternut Squash Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8492\">\u003cbr>\n\u003cem>Butternut Squash Risotto\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Butternut Squash Risotto\u003c/strong> is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Risotto\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds), or 1 package pre-cut\u003cbr>\n32 oz chicken broth (2 boxes)\u003cbr>\n1 small onion, diced (about 1/2 cup)\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\n2 large garlic cloves, minced\u003cbr>\n1 teaspoon grated ginger\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n2 cups Arborio rice\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon salt\u003cbr>\n½ teaspoon cinnamon\u003cbr>\nPinch of nutmeg\u003cbr>\n½ cup Parmigiano Reggiano, freshly grated\u003cbr>\nOlive oil for roasting and finishing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Roast the Butternut Squash\u003c/em>\u003cbr>\n1.\tPreheat oven to 450°F with the rack in the middle.\u003cbr>\n2.\tIf using pre-cut squash, drizzle with about a tablespoon of olive oil, season with salt and pepper, and roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. (Skip to step 5).\u003cbr>\n3.\tIf using a whole squash, microwave the entire squash for 3-4 minutes so that it's easier to cut through. Halve squash lengthwise and discard seeds.\u003cbr>\n4.\tPeel one half and cut into 1-inch dice. Put remaining half, cut side down, in an oiled foil-lined baking pan with diced squash and season with salt and pepper. Bake the squash, stirring the diced pieces occasionally, until tender and browned lightly, 20-25 minutes. Holding halved squash in a kitchen towel, scoop out flesh and coarsely chop.\u003cbr>\n5.\tSet aside. (Roasting can be done 1-2 days ahead of time and kept in an airtight container in the fridge.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Making the Risotto\u003c/em>\u003cbr>\n6.\tIn a saucepan bring broth to a simmer and keep at a bare simmer.\u003cbr>\n7.\tIn a large pot melt the butter and add onion, carrot, garlic, and ginger. Cook over moderate heat, stirring, until softened.\u003cbr>\n8.\tStir in rice and let it toast a bit, stirring constantly, about 1 minute.\u003cbr>\n9.\tAdd wine and cook, stirring, until absorbed.\u003cbr>\n10.\tThen stir in the broth ¼ cup at a time, stirring constantly, until absorbed. Keep the risotto at a simmer throughout. Continue simmering, stirring, and adding broth, letting each addition be absorbed before adding next, until about half of broth has been added.\u003cbr>\n11.\tStir in diced and chopped squash, honey, salt, cinnamon, and nutmeg, and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still slightly al dente, about 20-25 minutes.\u003cbr>\n12.\tStir in the grated Parmigiano and combine.\u003cbr>\n13.\tSpoon risotto into serving bowls and garnish with a drizzle of olive oil and a few curls of Parmigiano using a vegetable peeler. \u003c/p>\n\n",
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"excerpt": "This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home. The perfect addition to your Thanksgiving table.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-003.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8490\">\u003cbr>\n\u003cem>Butternut Squash\u003c/em>\u003c/p>\n\u003cp>When I lived in Bologna, my Italian roommate Mariangela would make this heavenly \u003cstrong>Butternut Squash Risotto\u003c/strong> on special occasions. She would stand there by the stove, stirring away with her ancient looking wooden spoon (she claimed it imparted extra flavor) until a magical transformation took place and plain rice became creamy risotto. She would then finish it off with a generous drizzle of the liquid gold her mother would ship to her from their olive grove in Calabria. \u003c/p>\n\u003cp>This dish holds a special place in my heart because it reminds me of long, hearty meals around a dining room table that gets cozier as the night progresses and louder as the wine flows. Which, come to think of it, is maybe why I think it's the perfect Thanksgiving dish as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-007.jpg\" alt=\"preliminary stages\" title=\"preliminary stages\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8491\">\u003cbr>\n\u003cem>Risotto: premature stages\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-017.jpg\" alt=\"fully bloomed risotto\" title=\"fully bloomed risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8493\">\u003cbr>\nRisotto: fully bloomed \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mariangela taught me a few tricks of the trade to making her risotto:\u003cbr>\n1)\tDon't forget to shred a carrot into the mix. Since carrot is a natural sweetener, it will bring out the sweetness of the butternut squash.\u003cbr>\n2)\tDon't forget to toast the rice a bit before you start adding liquid. It brings out the flavor of the rice and also helps in getting that nice, slightly al dente chew at the end.\u003cbr>\n3)\tDon't forget to bring the broth to a simmer before adding it to the rice.\u003cbr>\n4)\tDon't forget to add the broth one ladle at a time, waiting until it is absorbed by the rice until more is added.\u003cbr>\n5)\tDon't forget to pour yourself a nice glass of wine while you stir.\u003c/p>\n\u003cp>Risotto takes time and TLC, but it's well worth it. For Thanksgiving, roast off the squash ahead of time and keep it ready for use in an airtight container. You can even make the entire dish ahead of time and keep it in a large casserole dish ready to reheat in the oven before serving. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-016.jpg\" alt=\" Butternut Squash Risotto\" title=\" Butternut Squash Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8492\">\u003cbr>\n\u003cem>Butternut Squash Risotto\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Butternut Squash Risotto\u003c/strong> is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Risotto\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds), or 1 package pre-cut\u003cbr>\n32 oz chicken broth (2 boxes)\u003cbr>\n1 small onion, diced (about 1/2 cup)\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\n2 large garlic cloves, minced\u003cbr>\n1 teaspoon grated ginger\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n2 cups Arborio rice\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon salt\u003cbr>\n½ teaspoon cinnamon\u003cbr>\nPinch of nutmeg\u003cbr>\n½ cup Parmigiano Reggiano, freshly grated\u003cbr>\nOlive oil for roasting and finishing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Roast the Butternut Squash\u003c/em>\u003cbr>\n1.\tPreheat oven to 450°F with the rack in the middle.\u003cbr>\n2.\tIf using pre-cut squash, drizzle with about a tablespoon of olive oil, season with salt and pepper, and roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. (Skip to step 5).\u003cbr>\n3.\tIf using a whole squash, microwave the entire squash for 3-4 minutes so that it's easier to cut through. Halve squash lengthwise and discard seeds.\u003cbr>\n4.\tPeel one half and cut into 1-inch dice. Put remaining half, cut side down, in an oiled foil-lined baking pan with diced squash and season with salt and pepper. Bake the squash, stirring the diced pieces occasionally, until tender and browned lightly, 20-25 minutes. Holding halved squash in a kitchen towel, scoop out flesh and coarsely chop.\u003cbr>\n5.\tSet aside. (Roasting can be done 1-2 days ahead of time and kept in an airtight container in the fridge.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Making the Risotto\u003c/em>\u003cbr>\n6.\tIn a saucepan bring broth to a simmer and keep at a bare simmer.\u003cbr>\n7.\tIn a large pot melt the butter and add onion, carrot, garlic, and ginger. Cook over moderate heat, stirring, until softened.\u003cbr>\n8.\tStir in rice and let it toast a bit, stirring constantly, about 1 minute.\u003cbr>\n9.\tAdd wine and cook, stirring, until absorbed.\u003cbr>\n10.\tThen stir in the broth ¼ cup at a time, stirring constantly, until absorbed. Keep the risotto at a simmer throughout. Continue simmering, stirring, and adding broth, letting each addition be absorbed before adding next, until about half of broth has been added.\u003cbr>\n11.\tStir in diced and chopped squash, honey, salt, cinnamon, and nutmeg, and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still slightly al dente, about 20-25 minutes.\u003cbr>\n12.\tStir in the grated Parmigiano and combine.\u003cbr>\n13.\tSpoon risotto into serving bowls and garnish with a drizzle of olive oil and a few curls of Parmigiano using a vegetable peeler. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n",
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"excerpt": "I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Cheesecake with a Pecan Shortbread Crust",
"title": "Pumpkin Cheesecake with a Pecan Shortbread Crust",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/slice-of-pumpkin-cheesecake.jpg\" alt=\"slice of pumpkin cheesecake\" title=\"slice of pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8267\">\u003c/p>\n\u003cp>Pumpkin pie is the quintessential Thanksgiving dessert. Most people eat it just once a year, and that's after first gorging themselves on turkey, mashed potatoes, yams, and about ten other side dishes. Yet more often than not I hear people say they'll take only a \"sliver\" of pumpkin pie, saving any available room for the other desserts. Sure, we serve pumpkin pie each November, but mostly because it's become obligatory: an expected holiday staple very few get excited about. \u003c/p>\n\u003cp>But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. While enjoying some pecan shortbread last week, I started to wonder how it would taste paired with a pumpkin custard. But then my mind began to wander even further from the norm. Why make a regular custard filling when I could use cream cheese? I looked up some pumpkin cheesecake recipes, but most seemed more cheesecake than pumpkin pie, and I wanted to retain the pie's essence for the holiday, so I decided to make up my own concoction.\u003c/p>\n\u003cp>As I wanted the pie to preserve some traditional flavors, I started with the customary pumpkin puree mixed with eggs, sugar, and cream, along with the conventional spices of cinnamon, nutmeg, and cloves. With my eye on making my pie creamier and richer than in years past, I then mixed in a package of cream cheese that had been whipped with some sugar, more eggs and vanilla. Then, to wake up the palate a bit, I also added in some ginger. Of course I used a pecan shortbread crust, the idea of which started this whole adventure in the first place. Finally, once the cake cooled, I topped it with sour cream that had been flavored with maple syrup simply because I wanted a hint of tartness and sugar to help balance the rich creaminess of the cake. \u003c/p>\n\u003cp>My new and improved pumpkin dessert was light and silky with a rich Fall flavor that wasn't overwhelming. Using only one package of cream cheese endowed the filling with a velvety sumptuousness that was more fluffy than overwhelmingly cheesy. The pecan crust's nutty and buttery crispness was also the perfect foil for the creamy center. And did I mention that you just press the dough in the pan, which means you don't have to prepare and roll out a crust? I have a feeling this new pumpkin dessert will find a place in my holiday repertoire of desserts, but I'm also open to future experimentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkin-cheesecake.jpg\" alt=\"pumpkin cheesecake\" title=\"pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8268\">\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake with a Pecan Shortbread Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 8-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1/2 cup softened unsalted butter\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup flour\u003cbr>\n1/3 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake Filling\u003c/strong>\u003cbr>\n1 8-oz package cream cheese\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n4 large eggs\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 15-oz can pureed pumpkin or 2 cups cooked pumpkin\u003cbr>\n3/4 cups brown sugar\u003cbr>\n3/4 cup whipping cream\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/4 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup sour cream\u003cbr>\n2 Tbsp maple syrup\u003cbr>\n2 Tbsp chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees.\u003cbr>\n2. Mix together all ingredients using either the paddle of a mixer or your hands.\u003cbr>\n3. Press crust into a 9-inch spring-form pan, being sure to make the bottom even and also pressing the edges of the dough about a 1/4 to 1/2 way up the sides of the pan. Set the pan in the refrigerator.\u003cbr>\n4. In a medium bowl, whip together the pumpkin puree, cream, 2 eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt until fully incorporated.\u003cbr>\n5. Using a the paddle attachment on your mixer, combine the softened cream cheese, 2 eggs, granulated sugar and vanilla until creamy.\u003cbr>\n6. Gently add the pumpkin mixture to the cream cheese, being sure not to over mix.\u003cbr>\n7. Take the crust out of the refrigerator and set the pan on a large baking sheet. Pour the filling into the pan.\u003cbr>\n8. Place the filled pan (which should still be on the large baking sheet) into the oven for 45 minutes or until the center only slightly jiggles. If the middle shakes like jell-o, leave it in until it sets further.\u003cbr>\n9. Once the cake has cooled down, mix the sour cream and maple syrup together. Spread the mixture on top of the cake and then sprinkle on the chopped pecans.\u003cbr>\n10. Refrigerate at least 2 hours or overnight and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/slice-of-pumpkin-cheesecake.jpg\" alt=\"slice of pumpkin cheesecake\" title=\"slice of pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8267\">\u003c/p>\n\u003cp>Pumpkin pie is the quintessential Thanksgiving dessert. Most people eat it just once a year, and that's after first gorging themselves on turkey, mashed potatoes, yams, and about ten other side dishes. Yet more often than not I hear people say they'll take only a \"sliver\" of pumpkin pie, saving any available room for the other desserts. Sure, we serve pumpkin pie each November, but mostly because it's become obligatory: an expected holiday staple very few get excited about. \u003c/p>\n\u003cp>But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. While enjoying some pecan shortbread last week, I started to wonder how it would taste paired with a pumpkin custard. But then my mind began to wander even further from the norm. Why make a regular custard filling when I could use cream cheese? I looked up some pumpkin cheesecake recipes, but most seemed more cheesecake than pumpkin pie, and I wanted to retain the pie's essence for the holiday, so I decided to make up my own concoction.\u003c/p>\n\u003cp>As I wanted the pie to preserve some traditional flavors, I started with the customary pumpkin puree mixed with eggs, sugar, and cream, along with the conventional spices of cinnamon, nutmeg, and cloves. With my eye on making my pie creamier and richer than in years past, I then mixed in a package of cream cheese that had been whipped with some sugar, more eggs and vanilla. Then, to wake up the palate a bit, I also added in some ginger. Of course I used a pecan shortbread crust, the idea of which started this whole adventure in the first place. Finally, once the cake cooled, I topped it with sour cream that had been flavored with maple syrup simply because I wanted a hint of tartness and sugar to help balance the rich creaminess of the cake. \u003c/p>\n\u003cp>My new and improved pumpkin dessert was light and silky with a rich Fall flavor that wasn't overwhelming. Using only one package of cream cheese endowed the filling with a velvety sumptuousness that was more fluffy than overwhelmingly cheesy. The pecan crust's nutty and buttery crispness was also the perfect foil for the creamy center. And did I mention that you just press the dough in the pan, which means you don't have to prepare and roll out a crust? I have a feeling this new pumpkin dessert will find a place in my holiday repertoire of desserts, but I'm also open to future experimentation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkin-cheesecake.jpg\" alt=\"pumpkin cheesecake\" title=\"pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8268\">\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake with a Pecan Shortbread Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 8-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1/2 cup softened unsalted butter\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup flour\u003cbr>\n1/3 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake Filling\u003c/strong>\u003cbr>\n1 8-oz package cream cheese\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n4 large eggs\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 15-oz can pureed pumpkin or 2 cups cooked pumpkin\u003cbr>\n3/4 cups brown sugar\u003cbr>\n3/4 cup whipping cream\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/4 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup sour cream\u003cbr>\n2 Tbsp maple syrup\u003cbr>\n2 Tbsp chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees.\u003cbr>\n2. Mix together all ingredients using either the paddle of a mixer or your hands.\u003cbr>\n3. Press crust into a 9-inch spring-form pan, being sure to make the bottom even and also pressing the edges of the dough about a 1/4 to 1/2 way up the sides of the pan. Set the pan in the refrigerator.\u003cbr>\n4. In a medium bowl, whip together the pumpkin puree, cream, 2 eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt until fully incorporated.\u003cbr>\n5. Using a the paddle attachment on your mixer, combine the softened cream cheese, 2 eggs, granulated sugar and vanilla until creamy.\u003cbr>\n6. Gently add the pumpkin mixture to the cream cheese, being sure not to over mix.\u003cbr>\n7. Take the crust out of the refrigerator and set the pan on a large baking sheet. Pour the filling into the pan.\u003cbr>\n8. Place the filled pan (which should still be on the large baking sheet) into the oven for 45 minutes or until the center only slightly jiggles. If the middle shakes like jell-o, leave it in until it sets further.\u003cbr>\n9. Once the cake has cooled down, mix the sour cream and maple syrup together. Spread the mixture on top of the cake and then sprinkle on the chopped pecans.\u003cbr>\n10. Refrigerate at least 2 hours or overnight and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n",
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"excerpt": "Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \"sneetch\" in life -- prior to being butchered and baked.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Just in Time for Halloween: The Jackie O. Lantern",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/jackie-o-lantern.jpg\" alt=\"jackie-o-lantern\" title=\"jackie-o-lantern\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-7747\">A few days ago, I got an email from our editor here at Bay Area Bites asking me if I would incorporate \"in my own very special way\" a Halloween theme into this week's post. Rather than over think it I decided to do the first thing that popped into my head:\u003c/p>\n\u003cp>A \u003ca href=\"http://en.wikipedia.org/wiki/Jacqueline_Kennedy_Onassis\">Jackie O.\u003c/a> Lantern.\u003c/p>\n\u003cp>As far as I'm concerned, creating this lantern satisfies three important Halloween criteria: 1.) It allows me to dress inanimate fruit in drag, 2.) It caters to the modern obsession with celebrity (the fact that said celebrity is dead and was a Roman Catholic is pure holiday gravy), and 3.) It gives an appropriate nod to the centuries-old tradition of warding off evil spirits. Of course, the only spirit a Jackie O. Lantern might ward off is that of \u003ca href=\"http://en.wikipedia.org/wiki/Maria_Callas\">Maria Callas\u003c/a>. Or Christina Onassis.\u003c/p>\n\u003cp>I Googled images of Jackie O. Lanterns and was shocked-- there weren't any. Yes, there were a few that called themselves Jackie O. Lanterns, but they were either just female jack-o-lanterns or, more dishearteningly, Jackie-o-lanterns wearing pink pillbox hats.\u003c/p>\n\u003cp>And that's wrong, I tell you, just \u003cem>wrong\u003c/em>. That pillbox hat-- that's not Jackie O., that's Jackie Kennedy at the moment of her first husband's death. I wanted to convey a more cynical Jackie (or practical, depending upon your point of view)-- I wanted the Jackie who cashed in her status as American royalty to marry an aging stallion/obscenely wealthy Greek shipping magnate in order to protect what was left of her family and garner unheard of shopping privileges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So I borrowed a wig, big sunglasses, and a scarf from my friend Natalie, who likes to play dress up more than any other adult I know, and tarted up a little sugar pumpkin.\u003c/p>\n\u003cp>\u003cstrong>To make your very own Jackie O. Lantern, you will need:\u003c/strong>\u003c/p>\n\u003cp>Big sunglasses. It's all about the sunglasses.\u003c/p>\n\u003cp>A long brown wig\u003c/p>\n\u003cp>A sugar pumpkin. (Note: take the sunglasses with you while pumpkin shopping. If the glasses fit around the pumpkin's girth, you've got your pumpkin.\u003c/p>\n\u003cp>Some sort of carving instrument, like a small, sharp knife.\u003c/p>\n\u003cp>A spoon\u003c/p>\n\u003cp>A votive candle\u003c/p>\n\u003cp>A vintage scarf. (Purely optional, but it does complete the look. Pucci's nice.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut out a lid on the top of the pumpkin at a 45 degree angle so that the lid will remain in place when pumpkin is hollowed. This opening should be just large enough to allow access to your clenched fist. The smaller the hands, the better.\u003c/p>\n\u003cp>2. Scoop out seeds and stringy bits of pulp from the inside of your pumpkin with a spoon, preferably made of sterling silver. It's even better if you are using a dessert spoon that has been stolen from the Plaza Hotel in New York. Since I have no such spoon, I had to settle for one I stole from the Algonquin Hotel instead. I am not advocating stealing-- I was just pretending I was \u003ca href=\"http://www.famousquotesandauthors.com/authors/robert_benchley_quotes.html\">Robert Benchley\u003c/a> and was therefore necessarily pickled. Reserve the pumpkin seeds for later roasting, since the seeds of the sugar pumpkin are the best for toasting, which is something I learned from Elise Bauer's always helpful \u003ca href=\"http://simplyrecipes.com/recipes/toasted_pumpkin_seeds/\">Simply Recipes\u003c/a>.\u003c/p>\n\u003cp>3. Situate sunglasses onto the face of the pumpkin to determine the best placement for the eye holes. Cut out small holes with the tip of a sharp knife, then enlarge the holes with the same, stolen silver spoon you used to scrape out the pumpkin's insides. (Note: Holes should not be larger than the sunglasses.)\u003c/p>\n\u003cp>4. Put your now-naked Jackie O. Lantern upon some sort of pedestal (I used one originally intended for cakes) which, now that I think of it, seems entirely appropriate. Dress up your pumpkin doll with wig, sunglasses, and a purely optional scarf-around-the-neck. Presto! You've got an international woman of glamour sitting on a cake stand in your kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/jackie-o-glow.jpg\" alt=\"jackie-o-glow\" title=\"jackie-o-glow\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-7748\">\u003c/p>\n\u003cp>\u003cstrong>Lighting Jackie's Fire\u003c/strong>\u003c/p>\n\u003cp>To add an inner glow to your Jackie O. Lantern, remove the wig and lid from the pumpkin, place a votive candle inside her, and light. Replace lid and wig. Adjust hairstyle, if the need or desire arises.\u003c/p>\n\u003cp>For a delicious bit of added fun, summon the spirit of Aristotle Onassis with the help of your Ouija board. Once you have his full attention, blast a Maria Callas aria from your surround sound speakers, then sit back and feel the tension. Voi lo Sapete from Mascagni's \u003ca href=\"http://www.musicwithease.com/cavalleria-rusticana-2.html\">Cavalleria Rusticana\u003c/a> would do very nicely. I recommend hiding all valuable, breakable objects.\u003c/p>\n\u003cp>I do not recommend leaving your Jackie O. Lantern burning with fire from the inside unattended, unless you wish to melt your wig or set your house ablaze, but lighting it does make her eyes shine bright and wide, which makes sense, if you think about it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That woman \u003cem>saw\u003c/em> things that no woman should ever have to see.\u003c/p>\n\n",
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"excerpt": "A few days ago, I got an email from our editor here at Bay Area Bites asking me if I would incorporate \"in my own very special way\" a Halloween theme into this week's post. Rather than over think it, I decided to do the first thing that popped into my head:\r\n\r\nA Jackie O. Lantern.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So I borrowed a wig, big sunglasses, and a scarf from my friend Natalie, who likes to play dress up more than any other adult I know, and tarted up a little sugar pumpkin.\u003c/p>\n\u003cp>\u003cstrong>To make your very own Jackie O. Lantern, you will need:\u003c/strong>\u003c/p>\n\u003cp>Big sunglasses. It's all about the sunglasses.\u003c/p>\n\u003cp>A long brown wig\u003c/p>\n\u003cp>A sugar pumpkin. (Note: take the sunglasses with you while pumpkin shopping. If the glasses fit around the pumpkin's girth, you've got your pumpkin.\u003c/p>\n\u003cp>Some sort of carving instrument, like a small, sharp knife.\u003c/p>\n\u003cp>A spoon\u003c/p>\n\u003cp>A votive candle\u003c/p>\n\u003cp>A vintage scarf. (Purely optional, but it does complete the look. Pucci's nice.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut out a lid on the top of the pumpkin at a 45 degree angle so that the lid will remain in place when pumpkin is hollowed. This opening should be just large enough to allow access to your clenched fist. The smaller the hands, the better.\u003c/p>\n\u003cp>2. Scoop out seeds and stringy bits of pulp from the inside of your pumpkin with a spoon, preferably made of sterling silver. It's even better if you are using a dessert spoon that has been stolen from the Plaza Hotel in New York. Since I have no such spoon, I had to settle for one I stole from the Algonquin Hotel instead. I am not advocating stealing-- I was just pretending I was \u003ca href=\"http://www.famousquotesandauthors.com/authors/robert_benchley_quotes.html\">Robert Benchley\u003c/a> and was therefore necessarily pickled. Reserve the pumpkin seeds for later roasting, since the seeds of the sugar pumpkin are the best for toasting, which is something I learned from Elise Bauer's always helpful \u003ca href=\"http://simplyrecipes.com/recipes/toasted_pumpkin_seeds/\">Simply Recipes\u003c/a>.\u003c/p>\n\u003cp>3. Situate sunglasses onto the face of the pumpkin to determine the best placement for the eye holes. Cut out small holes with the tip of a sharp knife, then enlarge the holes with the same, stolen silver spoon you used to scrape out the pumpkin's insides. (Note: Holes should not be larger than the sunglasses.)\u003c/p>\n\u003cp>4. Put your now-naked Jackie O. Lantern upon some sort of pedestal (I used one originally intended for cakes) which, now that I think of it, seems entirely appropriate. Dress up your pumpkin doll with wig, sunglasses, and a purely optional scarf-around-the-neck. Presto! You've got an international woman of glamour sitting on a cake stand in your kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/jackie-o-glow.jpg\" alt=\"jackie-o-glow\" title=\"jackie-o-glow\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-7748\">\u003c/p>\n\u003cp>\u003cstrong>Lighting Jackie's Fire\u003c/strong>\u003c/p>\n\u003cp>To add an inner glow to your Jackie O. Lantern, remove the wig and lid from the pumpkin, place a votive candle inside her, and light. Replace lid and wig. Adjust hairstyle, if the need or desire arises.\u003c/p>\n\u003cp>For a delicious bit of added fun, summon the spirit of Aristotle Onassis with the help of your Ouija board. Once you have his full attention, blast a Maria Callas aria from your surround sound speakers, then sit back and feel the tension. Voi lo Sapete from Mascagni's \u003ca href=\"http://www.musicwithease.com/cavalleria-rusticana-2.html\">Cavalleria Rusticana\u003c/a> would do very nicely. I recommend hiding all valuable, breakable objects.\u003c/p>\n\u003cp>I do not recommend leaving your Jackie O. Lantern burning with fire from the inside unattended, unless you wish to melt your wig or set your house ablaze, but lighting it does make her eyes shine bright and wide, which makes sense, if you think about it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That woman \u003cem>saw\u003c/em> things that no woman should ever have to see.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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