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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "119841 https://ww2.kqed.org/bayareabites/?p=119841",
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"excerpt": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
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"description": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos | KQED",
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"headline": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"title": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
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"description": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
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"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
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"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
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"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n",
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"excerpt": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"description": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin | KQED",
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"headline": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
"title": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
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"content": "\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
"title": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
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"content": "\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, \u003cem>King Solomon's Table\u003c/em>. One example is \u003cem>haroset\u003c/em>, a Passover staple that's been adapted to suit many local tastes.",
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"description": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.",
"title": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
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"content": "\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Jewish Food Society Wants To Save The Recipes Of Grandmas Everywhere",
"title": "The Jewish Food Society Wants To Save The Recipes Of Grandmas Everywhere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Yiddish word schmaltz and its adverb cousin \u003cem>schmaltzy\u003c/em> refer to two very divergent concepts: rendered chicken fat –– that hard stuff on top of a cold homemade soup –– and something that is overly sentimental. When it comes to the foods we love and cherish, there can be no shortage of either.\u003c/p>\n\u003cp>Naama Shefi would agree. Recently, over a bag of schmaltz-infused popcorn, 90 people came together in lower Manhattan to celebrate the formation of the \u003ca href=\"http://www.jewishfoodsociety.org/\">Jewish Food Society\u003c/a>, a new organization Shefi created that aims to honor the global wonder of Jewish food.\u003c/p>\n\u003cfigure id=\"attachment_116507\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg\" alt=\"Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb.jpg 1460w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food. \u003ccite>(Courtesy of Jewish Food Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born on a kibbutz in central Israel, Shefi's early days included the highs and lows of childhood food: pizza at the communal dining hall and adventures at a local market. It also included the army, a prerequisite for all young people in her country. When she was done, Shefi moved to New York, where she earned a Master of Fine Arts in film from the New School. But for her, it's all about the food.\u003c/p>\n\u003cp>Before starting her society, Shefi organized a press trip of food writers to Israel while working for the Israeli consulate planning local New York cultural events; she worked for \u003ca href=\"https://www.eatwith.com/\">Eat With\u003c/a>, a company focused on dinners inside peoples' homes; and she hosted a 21-day Iraqi-Jewish food \u003ca href=\"http://t.sidekickopen61.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJW7t5XYg1qMGjvVd0HJ84WJpJxW2BW4zb56dCWjf6KSlQg02?t=https%3A%2F%2Fcityroom.blogs.nytimes.com%2F2013%2F03%2F01%2Ffor-3-weeks-eating-like-jews-of-baghdad%2F%3Fsmid%3Dtw-share&si=6476508951478272&pi=8897bf6a-03e3-4825-9810-a11169a8f703\" target=\"_blank\">pop-up\u003c/a> featuring \u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/28/209894806/you-say-kubbeh-i-say-kibbeh-lets-eat-em-all-right-now\">kubbeh\u003c/a>\u003c/em>, a food Shefi craved but could not find easily in the city. Lines for the sold-out dinners wrapped around the block.\u003c/p>\n\u003cp>\"I've been dreaming about the Jewish Food Society for the past decade and I did all sorts of projects to promote this dream,\" says Shefi. She imagines a real home for dinners, pop-ups, Friday night \u003ca href=\"http://www.jewishvirtuallibrary.org/what-is-shabbat-jewish-sabbath\">Shabbat\u003c/a> celebrations, and a library.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, she's focusing online. Along with her program director, Ellie Backer, Shefi is building \"a robust collection of recipes from all Jewish ethnicities that will inspire people to cook and learn more about Jewish culture and history.\" The recipes will be sourced from home cooks, established chefs and authors. There will also be community gatherings to celebrate the life that rotates around food.\u003c/p>\n\u003cp>The first public event was called Schmaltzy and it featured five storytellers who shared meaningful \"behind-the-recipe\" stories from their past.\u003c/p>\n\u003cfigure id=\"attachment_116508\" class=\"wp-caption aligncenter\" style=\"max-width: 1742px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg\" alt='Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\"' width=\"1742\" height=\"1306\" class=\"size-full wp-image-116508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg 1742w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-520x390.jpg 520w\" sizes=\"(max-width: 1742px) 100vw, 1742px\">\u003cfigcaption class=\"wp-caption-text\">Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\" \u003ccite>(Courtesy of Liz Alpern)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We like good food and company, but even more we appreciate stories and the cultural DNA they carry,\" says Shefi.\u003c/p>\n\u003cp>Schmaltzy brought together all sorts of people: tech workers, business entrepreneurs, food lovers, Israeli friends, doctors, \u003cem>bubbes\u003c/em> and bakers. It was held at the \u003ca href=\"http://www.henrystreet.org/about/staff-leadership/\">Henry Street Settlement\u003c/a>, which provides a range of social services to residents of the Lower East Side. The crowd was a blur of conversation and moving hands. Food does that to people. The small upstairs room had a fireplace (not necessary) and a piano (necessary).\u003c/p>\n\u003cp>For emcee \u003ca href=\"https://www.jamesbeard.org/about/staff\">Mitchell Davis\u003c/a>, executive vice president of the James Beard Foundation, an organization that celebrates chefs around the country, the launch of the Jewish Food Society was a mitzvah — a good deed.\u003c/p>\n\u003cp>\"I think it's important that it begins from an Israeli perspective and has a home in the U.S. This way it will be much broader and more inclusive,\" says Davis.\u003c/p>\n\u003cp>The storytellers of the night came from afar: Israel, Morocco, Latvia and even Long Island. Liz Alpern, the co-founder of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/13/493631807/the-gefilte-manifesto-a-loved-and-loathed-jewish-staple-gets-updated\">Gefilteria\u003c/a>, a contemporary gefilte fish company, says her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking,\" says Alpern. But on Fridays, the food mattered. \"That was when the house smelled of roasting chicken and potatoes,\" says Alpern.\u003c/p>\n\u003cfigure id=\"attachment_116509\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg\" alt=\"Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston.\" width=\"640\" height=\"614\" class=\"size-large wp-image-116509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-800x768.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-768x737.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1180x1133.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-960x922.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-240x230.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-375x360.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-520x499.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-32x32.jpg 32w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston. \u003ccite>(Courtesy of Anna Gershenson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though gefilte fish is an iconic dish of Passover, Alpern is not lighting a candle to the past. \"One thing that really influences my ethos about Jewish cuisine is that I'm not particularly interested in preserving anything. I'm interested in seeing it move forward,\" she says.\u003c/p>\n\u003cp>For Alpern, the Jewish Food Society has a great role to play in curating recipes that are anything but static. \"Food is always changing,\" says Alpern. \"Recipes that came from Europe radically transformed when they came to North America,\" she says.\u003c/p>\n\u003cp>Idan Cohen, the CEO of Grow, a technology startup, began his talk with sounds. \"The noise of the mixer in the kitchen, clanking pans and flour flying everywhere. I would complain about the noise, but my mom said, 'If you're going to complain, you're not going to get any cake.' \"\u003c/p>\n\u003cp>Cohen made his mom's German layer cake, which was a recipe passed down from his grandmother, a woman he never met. \"I feel like food is the underlying genome of culture. It's what brought humans together to form groups of hunter-gatherers, and it's what connects us today to where we came from,\" says Cohen.\u003c/p>\n\u003cp>Einat Admony, chef and owner of Balaboosta — a restaurant in Manhattan and also a Yiddish term meaning the perfect housewife — recalled a spicy and fragrant Yemenite sauce that her father made called \u003cem>S'rug\u003c/em>. Those beautiful kitchen smells — spicy pepper, cilantro, garlic — are what Admony and the Jewish Food Society cherish. \"I opened my first joint in the West Village and my dad's amazing recipe was on the menu. He was so proud,\" says Admony.\u003c/p>\n\u003cp>Food is the mortar that binds communities. \"There was not a single moment I was by myself. I didn't cook alone or eat alone, it was always a group activity,\" says Ron Arazi, another Schmaltzy speaker. Arazi created NY Shuk, a Middle-Eastern sauce company based in Brooklyn, with his wife, Leetal.\u003c/p>\n\u003cfigure id=\"attachment_116506\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg\" alt=\"Ron and Leetal Arazi kick off a NY Shuk community dinner.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-116506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ron and Leetal Arazi kick off a NY Shuk community dinner. \u003ccite>(Courtesy of Maria Midoes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The non-sectarian Jewish Food Society is for anyone who loves food, not just Jews. Naz Riahi, founder of media company Bitten, eyed the platters of German layer cake and exclaimed, \"I'm a Muslim, and I'm here. Culturally it is so similar to Iranian culture.\"\u003c/p>\n\u003cp>Anna Gershenson, a Latvian cook and teacher, glowed as she spoke of her own mother: \"I am very drawn to a picture of me and my mom, smiling at each other. She was a gorgeous woman, full of life and a magnetic personality.\" Later, as she ladled out her mother's \u003cem>kreplach\u003c/em> soup — slightly changed from beef to chicken — one could imagine that the secret to cooking was merely to remember it.\u003c/p>\n\u003cp>\"Food is unique. It doesn't exist except for story. It is just too small and personal and consumed. All you have are the stories,\" says Davis.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new project aims to celebrate Jewish food and culture in all its diversity. It's collecting recipes from the Jewish diaspora and staging public events where stories behind the recipes are the stars.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Yiddish word schmaltz and its adverb cousin \u003cem>schmaltzy\u003c/em> refer to two very divergent concepts: rendered chicken fat –– that hard stuff on top of a cold homemade soup –– and something that is overly sentimental. When it comes to the foods we love and cherish, there can be no shortage of either.\u003c/p>\n\u003cp>Naama Shefi would agree. Recently, over a bag of schmaltz-infused popcorn, 90 people came together in lower Manhattan to celebrate the formation of the \u003ca href=\"http://www.jewishfoodsociety.org/\">Jewish Food Society\u003c/a>, a new organization Shefi created that aims to honor the global wonder of Jewish food.\u003c/p>\n\u003cfigure id=\"attachment_116507\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg\" alt=\"Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb.jpg 1460w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food. \u003ccite>(Courtesy of Jewish Food Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born on a kibbutz in central Israel, Shefi's early days included the highs and lows of childhood food: pizza at the communal dining hall and adventures at a local market. It also included the army, a prerequisite for all young people in her country. When she was done, Shefi moved to New York, where she earned a Master of Fine Arts in film from the New School. But for her, it's all about the food.\u003c/p>\n\u003cp>Before starting her society, Shefi organized a press trip of food writers to Israel while working for the Israeli consulate planning local New York cultural events; she worked for \u003ca href=\"https://www.eatwith.com/\">Eat With\u003c/a>, a company focused on dinners inside peoples' homes; and she hosted a 21-day Iraqi-Jewish food \u003ca href=\"http://t.sidekickopen61.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJW7t5XYg1qMGjvVd0HJ84WJpJxW2BW4zb56dCWjf6KSlQg02?t=https%3A%2F%2Fcityroom.blogs.nytimes.com%2F2013%2F03%2F01%2Ffor-3-weeks-eating-like-jews-of-baghdad%2F%3Fsmid%3Dtw-share&si=6476508951478272&pi=8897bf6a-03e3-4825-9810-a11169a8f703\" target=\"_blank\">pop-up\u003c/a> featuring \u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/28/209894806/you-say-kubbeh-i-say-kibbeh-lets-eat-em-all-right-now\">kubbeh\u003c/a>\u003c/em>, a food Shefi craved but could not find easily in the city. Lines for the sold-out dinners wrapped around the block.\u003c/p>\n\u003cp>\"I've been dreaming about the Jewish Food Society for the past decade and I did all sorts of projects to promote this dream,\" says Shefi. She imagines a real home for dinners, pop-ups, Friday night \u003ca href=\"http://www.jewishvirtuallibrary.org/what-is-shabbat-jewish-sabbath\">Shabbat\u003c/a> celebrations, and a library.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, she's focusing online. Along with her program director, Ellie Backer, Shefi is building \"a robust collection of recipes from all Jewish ethnicities that will inspire people to cook and learn more about Jewish culture and history.\" The recipes will be sourced from home cooks, established chefs and authors. There will also be community gatherings to celebrate the life that rotates around food.\u003c/p>\n\u003cp>The first public event was called Schmaltzy and it featured five storytellers who shared meaningful \"behind-the-recipe\" stories from their past.\u003c/p>\n\u003cfigure id=\"attachment_116508\" class=\"wp-caption aligncenter\" style=\"max-width: 1742px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg\" alt='Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\"' width=\"1742\" height=\"1306\" class=\"size-full wp-image-116508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg 1742w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-520x390.jpg 520w\" sizes=\"(max-width: 1742px) 100vw, 1742px\">\u003cfigcaption class=\"wp-caption-text\">Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\" \u003ccite>(Courtesy of Liz Alpern)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We like good food and company, but even more we appreciate stories and the cultural DNA they carry,\" says Shefi.\u003c/p>\n\u003cp>Schmaltzy brought together all sorts of people: tech workers, business entrepreneurs, food lovers, Israeli friends, doctors, \u003cem>bubbes\u003c/em> and bakers. It was held at the \u003ca href=\"http://www.henrystreet.org/about/staff-leadership/\">Henry Street Settlement\u003c/a>, which provides a range of social services to residents of the Lower East Side. The crowd was a blur of conversation and moving hands. Food does that to people. The small upstairs room had a fireplace (not necessary) and a piano (necessary).\u003c/p>\n\u003cp>For emcee \u003ca href=\"https://www.jamesbeard.org/about/staff\">Mitchell Davis\u003c/a>, executive vice president of the James Beard Foundation, an organization that celebrates chefs around the country, the launch of the Jewish Food Society was a mitzvah — a good deed.\u003c/p>\n\u003cp>\"I think it's important that it begins from an Israeli perspective and has a home in the U.S. This way it will be much broader and more inclusive,\" says Davis.\u003c/p>\n\u003cp>The storytellers of the night came from afar: Israel, Morocco, Latvia and even Long Island. Liz Alpern, the co-founder of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/13/493631807/the-gefilte-manifesto-a-loved-and-loathed-jewish-staple-gets-updated\">Gefilteria\u003c/a>, a contemporary gefilte fish company, says her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking,\" says Alpern. But on Fridays, the food mattered. \"That was when the house smelled of roasting chicken and potatoes,\" says Alpern.\u003c/p>\n\u003cfigure id=\"attachment_116509\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg\" alt=\"Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston.\" width=\"640\" height=\"614\" class=\"size-large wp-image-116509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-800x768.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-768x737.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1180x1133.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-960x922.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-240x230.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-375x360.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-520x499.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-32x32.jpg 32w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston. \u003ccite>(Courtesy of Anna Gershenson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though gefilte fish is an iconic dish of Passover, Alpern is not lighting a candle to the past. \"One thing that really influences my ethos about Jewish cuisine is that I'm not particularly interested in preserving anything. I'm interested in seeing it move forward,\" she says.\u003c/p>\n\u003cp>For Alpern, the Jewish Food Society has a great role to play in curating recipes that are anything but static. \"Food is always changing,\" says Alpern. \"Recipes that came from Europe radically transformed when they came to North America,\" she says.\u003c/p>\n\u003cp>Idan Cohen, the CEO of Grow, a technology startup, began his talk with sounds. \"The noise of the mixer in the kitchen, clanking pans and flour flying everywhere. I would complain about the noise, but my mom said, 'If you're going to complain, you're not going to get any cake.' \"\u003c/p>\n\u003cp>Cohen made his mom's German layer cake, which was a recipe passed down from his grandmother, a woman he never met. \"I feel like food is the underlying genome of culture. It's what brought humans together to form groups of hunter-gatherers, and it's what connects us today to where we came from,\" says Cohen.\u003c/p>\n\u003cp>Einat Admony, chef and owner of Balaboosta — a restaurant in Manhattan and also a Yiddish term meaning the perfect housewife — recalled a spicy and fragrant Yemenite sauce that her father made called \u003cem>S'rug\u003c/em>. Those beautiful kitchen smells — spicy pepper, cilantro, garlic — are what Admony and the Jewish Food Society cherish. \"I opened my first joint in the West Village and my dad's amazing recipe was on the menu. He was so proud,\" says Admony.\u003c/p>\n\u003cp>Food is the mortar that binds communities. \"There was not a single moment I was by myself. I didn't cook alone or eat alone, it was always a group activity,\" says Ron Arazi, another Schmaltzy speaker. Arazi created NY Shuk, a Middle-Eastern sauce company based in Brooklyn, with his wife, Leetal.\u003c/p>\n\u003cfigure id=\"attachment_116506\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg\" alt=\"Ron and Leetal Arazi kick off a NY Shuk community dinner.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-116506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ron and Leetal Arazi kick off a NY Shuk community dinner. \u003ccite>(Courtesy of Maria Midoes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The non-sectarian Jewish Food Society is for anyone who loves food, not just Jews. Naz Riahi, founder of media company Bitten, eyed the platters of German layer cake and exclaimed, \"I'm a Muslim, and I'm here. Culturally it is so similar to Iranian culture.\"\u003c/p>\n\u003cp>Anna Gershenson, a Latvian cook and teacher, glowed as she spoke of her own mother: \"I am very drawn to a picture of me and my mom, smiling at each other. She was a gorgeous woman, full of life and a magnetic personality.\" Later, as she ladled out her mother's \u003cem>kreplach\u003c/em> soup — slightly changed from beef to chicken — one could imagine that the secret to cooking was merely to remember it.\u003c/p>\n\u003cp>\"Food is unique. It doesn't exist except for story. It is just too small and personal and consumed. All you have are the stories,\" says Davis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Afghan Immigrants, Nowruz Celebrations Of Spring Are A Taste Of Home",
"title": "For Afghan Immigrants, Nowruz Celebrations Of Spring Are A Taste Of Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you saw any people leaping over fires, grilling fragrant kebabs or holding elaborate picnics this weekend, you may have witnessed celebrations of Nowruz, the Persian New Year, which marks the start of spring across large parts of the Middle East and Central Asia.\u003c/p>\n\u003cp>Nowruz is often associated with the Iranian community, but it is also popular among Afghans, among others. And though the holiday officially falls on Tuesday, March 21, this year, many Afghan immigrants and refugees in the U.S. took advantage of its proximity to the weekend and celebrated it early in community centers, hotel ballrooms, private homes — and, wherever possible, the great outdoors.\u003c/p>\n\u003cp>Nowruz originates from pre-Islamic Zoroastrian traditions. During the Taliban years in Afghanistan, the government's rigid adherence to fundamentalist Islam resulted in a ban on the holiday. But in many parts of the country, it continued to be celebrated in secret.\u003c/p>\n\u003cp>Perhaps it is not surprising, then, that the holiday that resisted regime and religious change for three millennia has also survived the sometimes-long journeys of Afghan immigrants and refugees to the United States, often via Iran, Pakistan and Turkey. Nowruz and the feasts that accompany it are an important cultural and social link to Afghanistan.\u003c/p>\n\u003cfigure id=\"attachment_116130\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg\" alt=\"A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan. \u003ccite>(Eileen Guo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wazhmah Osman is an Afghan-American writer and filmmaker whose family immigrated to New York City in 1984 after years as refugees in Pakistan. Of all the Afghan traditions that her family has maintained, for her, Nowruz is the most poignant, in part because it had been banned. It also reminds her of her childhood in a cosmopolitan Kabul that no longer exists. \"My first English word was 'hippie,' \" she says as an example, referring to the so-called Hippie Trail on which Afghanistan was a popular stop in the '60s and '70s.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, her family comes together at her aunt's home in Manhattan to celebrate, cooking traditional Afghan meals such as the popular \u003cem>qabuli pilau,\u003c/em> a rice dish mixed with caramelized raisins and carrots, and \u003cem>haft-mewa\u003c/em>, the sweet Nowruz dessert made with seven symbolic dried fruits.\u003c/p>\n\u003cp>In Northern Virginia, a large Nowruz celebration took place this weekend in Manassas, with nearly 80 families in attendance. Just as it would be back home, the hall was split — with one side for men and another for women — with a catered buffet of traditional Afghan foods and a band playing Afghan music. In the weeks to come, neighbors and new friends will pay each other visits at home, in lieu of the extended family visits that they would make back in Afghanistan.\u003c/p>\n\u003cp>According to Mohammad Shafiq, a former senior media adviser to NATO who arrived in the U.S. three years ago under the Special Immigrant Visa program (a special program for Afghans and Iraqis who worked closely with the American government or military), Nowruz is ultimately about community.\u003c/p>\n\u003cp>\"For Nowruz, we cook more food than usual ... so that if someone comes, we should always be prepared,\" Shafiq says. And considering that his apartment building alone is home to 24 Afghan families, there will be many such visits.\u003c/p>\n\u003cp>Chicago also hosted the first part of its Nowruz celebrations this weekend in a local hotel; the second will take place, as per Nowruz tradition, approximately 13 days later at an outdoor picnic. In the warmer months in Afghanistan, picnics are the social events of the season, with the Nowruz picnic serving as the unofficial kickoff.\u003c/p>\n\u003cp>Samiye Rajabi, a 23-year-old Afghan refugee, was one of the attendees in Chicago. She arrived in the Windy City by herself in January 2016, as the rest of her family members awaited the finalization of their refugee processing in Turkey, where they had already spent eight years in limbo. While she appreciated Chicago's Afghan community coming together, she had looked forward to a reunion, and a homier celebration, with her family this year.\u003c/p>\n\u003cp>She was especially homesick for \u003cem>samanak,\u003c/em> a special Nowruz sweet paste made of wheat flour; she remembered her mother and aunts spending all night preparing it in the lead-up to Nowruz. Since it was a difficult task requiring a lot of strength, she had never taken part. This year, she thought she might.\u003c/p>\n\u003cp>But that was before President Trump put a 120-day moratorium on the processing of all refugees. Rajabi believes that her family was at the very end of its processing, but now, she has four more months to go before a possible reunion.\u003c/p>\n\u003cp>Preserving the food traditions of the Persian New Year takes on an even deeper significance for those who do not have extended Afghan communities to celebrate with. Sabira Ebaady, who refers to herself as \"one of two Afghans in the state of Louisiana\" (the other is her younger sister), spent many of her 10 Nowruzes in the United States alone before her sister joined her in New Orleans last year.\u003c/p>\n\u003cp>Their planning for Nowruz began weeks ago, when they let lentils take sprout, a tradition that serves as a physical representation of the process of rebirth. Her lentil sprouts will be the centerpiece of her \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously\">Nowruz table, or haftseen\u003c/a>, one of seven items meant to symbolize renewal. The day before the big feast, she will cook many dishes, including \u003cem>sebzah,\u003c/em> a rice dish with green vegetables, which symbolize wealth and health, and the \u003cem>haft mewa\u003c/em> (seven fruits) dessert.\u003c/p>\n\u003cp>And then, she will head outdoors to enjoy an Afghan-style picnic. It'll be less elaborate than the ones that she remembers from her childhood in Ghazni and among the refugee community in Pakistan. And rather than celebrating atop a scenic hillside, she'll instead head to a plantation outside New Orleans for the requisite picnic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Eileen Guo is a journalist based in New York City who writes about food, culture and identity. She enjoyed two Nowruzes and numerous picnics as a digital media entrepreneur in Afghanistan. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Celebrating this ancient festival was banned under the Taliban. For refugees and immigrants in America, the holiday and the feasts that accompany it are an important cultural link to Afghanistan.",
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"description": "Celebrating this ancient festival was banned under the Taliban. For refugees and immigrants in America, the holiday and the feasts that accompany it are an important cultural link to Afghanistan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you saw any people leaping over fires, grilling fragrant kebabs or holding elaborate picnics this weekend, you may have witnessed celebrations of Nowruz, the Persian New Year, which marks the start of spring across large parts of the Middle East and Central Asia.\u003c/p>\n\u003cp>Nowruz is often associated with the Iranian community, but it is also popular among Afghans, among others. And though the holiday officially falls on Tuesday, March 21, this year, many Afghan immigrants and refugees in the U.S. took advantage of its proximity to the weekend and celebrated it early in community centers, hotel ballrooms, private homes — and, wherever possible, the great outdoors.\u003c/p>\n\u003cp>Nowruz originates from pre-Islamic Zoroastrian traditions. During the Taliban years in Afghanistan, the government's rigid adherence to fundamentalist Islam resulted in a ban on the holiday. But in many parts of the country, it continued to be celebrated in secret.\u003c/p>\n\u003cp>Perhaps it is not surprising, then, that the holiday that resisted regime and religious change for three millennia has also survived the sometimes-long journeys of Afghan immigrants and refugees to the United States, often via Iran, Pakistan and Turkey. Nowruz and the feasts that accompany it are an important cultural and social link to Afghanistan.\u003c/p>\n\u003cfigure id=\"attachment_116130\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg\" alt=\"A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan. \u003ccite>(Eileen Guo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wazhmah Osman is an Afghan-American writer and filmmaker whose family immigrated to New York City in 1984 after years as refugees in Pakistan. Of all the Afghan traditions that her family has maintained, for her, Nowruz is the most poignant, in part because it had been banned. It also reminds her of her childhood in a cosmopolitan Kabul that no longer exists. \"My first English word was 'hippie,' \" she says as an example, referring to the so-called Hippie Trail on which Afghanistan was a popular stop in the '60s and '70s.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, her family comes together at her aunt's home in Manhattan to celebrate, cooking traditional Afghan meals such as the popular \u003cem>qabuli pilau,\u003c/em> a rice dish mixed with caramelized raisins and carrots, and \u003cem>haft-mewa\u003c/em>, the sweet Nowruz dessert made with seven symbolic dried fruits.\u003c/p>\n\u003cp>In Northern Virginia, a large Nowruz celebration took place this weekend in Manassas, with nearly 80 families in attendance. Just as it would be back home, the hall was split — with one side for men and another for women — with a catered buffet of traditional Afghan foods and a band playing Afghan music. In the weeks to come, neighbors and new friends will pay each other visits at home, in lieu of the extended family visits that they would make back in Afghanistan.\u003c/p>\n\u003cp>According to Mohammad Shafiq, a former senior media adviser to NATO who arrived in the U.S. three years ago under the Special Immigrant Visa program (a special program for Afghans and Iraqis who worked closely with the American government or military), Nowruz is ultimately about community.\u003c/p>\n\u003cp>\"For Nowruz, we cook more food than usual ... so that if someone comes, we should always be prepared,\" Shafiq says. And considering that his apartment building alone is home to 24 Afghan families, there will be many such visits.\u003c/p>\n\u003cp>Chicago also hosted the first part of its Nowruz celebrations this weekend in a local hotel; the second will take place, as per Nowruz tradition, approximately 13 days later at an outdoor picnic. In the warmer months in Afghanistan, picnics are the social events of the season, with the Nowruz picnic serving as the unofficial kickoff.\u003c/p>\n\u003cp>Samiye Rajabi, a 23-year-old Afghan refugee, was one of the attendees in Chicago. She arrived in the Windy City by herself in January 2016, as the rest of her family members awaited the finalization of their refugee processing in Turkey, where they had already spent eight years in limbo. While she appreciated Chicago's Afghan community coming together, she had looked forward to a reunion, and a homier celebration, with her family this year.\u003c/p>\n\u003cp>She was especially homesick for \u003cem>samanak,\u003c/em> a special Nowruz sweet paste made of wheat flour; she remembered her mother and aunts spending all night preparing it in the lead-up to Nowruz. Since it was a difficult task requiring a lot of strength, she had never taken part. This year, she thought she might.\u003c/p>\n\u003cp>But that was before President Trump put a 120-day moratorium on the processing of all refugees. Rajabi believes that her family was at the very end of its processing, but now, she has four more months to go before a possible reunion.\u003c/p>\n\u003cp>Preserving the food traditions of the Persian New Year takes on an even deeper significance for those who do not have extended Afghan communities to celebrate with. Sabira Ebaady, who refers to herself as \"one of two Afghans in the state of Louisiana\" (the other is her younger sister), spent many of her 10 Nowruzes in the United States alone before her sister joined her in New Orleans last year.\u003c/p>\n\u003cp>Their planning for Nowruz began weeks ago, when they let lentils take sprout, a tradition that serves as a physical representation of the process of rebirth. Her lentil sprouts will be the centerpiece of her \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously\">Nowruz table, or haftseen\u003c/a>, one of seven items meant to symbolize renewal. The day before the big feast, she will cook many dishes, including \u003cem>sebzah,\u003c/em> a rice dish with green vegetables, which symbolize wealth and health, and the \u003cem>haft mewa\u003c/em> (seven fruits) dessert.\u003c/p>\n\u003cp>And then, she will head outdoors to enjoy an Afghan-style picnic. It'll be less elaborate than the ones that she remembers from her childhood in Ghazni and among the refugee community in Pakistan. And rather than celebrating atop a scenic hillside, she'll instead head to a plantation outside New Orleans for the requisite picnic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Eileen Guo is a journalist based in New York City who writes about food, culture and identity. She enjoyed two Nowruzes and numerous picnics as a digital media entrepreneur in Afghanistan. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction?",
"title": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Finally, a piece of matzo you can Instagram.\u003c/p>\n\u003cp>No one has ever been all that excited about matzo, the bread of affliction. But two New Yorkers, Kevin Rodriguez and Ashley Albert, are looking to make matzo — the unleavened bread that Jews eat during the eight days of Passover — as ubiquitous as that other cracker that jumped the cultural hurdle: the pita chip.\u003c/p>\n\u003cp>\"Our goal is to move matzo out of the dusty, shadowy, ethnic food corner and into the cracker aisle. I think matzo chips will be that foray,\" says Albert.\u003c/p>\n\u003cfigure id=\"attachment_115843\" class=\"wp-caption aligncenter\" style=\"max-width: 1984px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg\" alt=\"Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover.\" width=\"1984\" height=\"1984\" class=\"size-full wp-image-115843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg 1984w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-150x150.jpg 150w\" sizes=\"(max-width: 1984px) 100vw, 1984px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both from Miami, the pair officially met 30 years ago at \u003ca href=\"http://www.bluestarcamps.com/\">Blue Star Camp\u003c/a>, a private Jewish summer camp for kids, in North Carolina. They reconnected as adults in New York City, seeing each other at birthdays. But while Albert had multiple careers — shuffleboard champion, voice-over artist, small-business owner — Rodriguez had only one, in product development, and he didn't love it. He danced around the food aisle, trying to determine what he was most excited about, running each edible by Albert. She nixed hand-pulled noodles, then gelato, proclaiming that, \"If you're going to embark on a new business, it's gotta be something the world needs.\" Instead, she pitched an idea that had been simmering in her head for 20 years: \"Kev, what about matzo?\"\u003c/p>\n\u003cp>Albert recalls passing \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> kosher food and matzo company while walking around the Lower East Side of Manhattan with her mom. \"You would walk by and peek in and they would give you a piece [of matzo] — and what was so shocking was that it tasted stale fresh off the line,\" says Albert. With matzo in hand, young Albert went off in search of some much-needed salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.matzoproject.com/\">The Matzo Project\u003c/a>\" was born two years ago, about the same time that Streit's was \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/02/397097008/mourning-the-matzo-iconic-n-y-factory-to-leave-former-jewish-hub\">abandoning\u003c/a> its century-old home in exchange for the more economical expanse of New Jersey. With the launch, the pair can finally share their unleavened bread with the world, and New York City can say, once again, that matzo is being made within its five boroughs. Brooklyn, which has a robust Jewish population, has become the project's home base.\u003c/p>\n\u003cp>For its simple ingredients — flour, water, oil — matzo is surprisingly hard to get right. But first, the pair had to decide how to spell their name, because as many Jews will tell you, even basic spelling of Yiddish is a pickle.\u003c/p>\n\u003cp>\"I put a thing on my Facebook page, I have 4,500 friends: 'How do you spell matzo?' \" says Albert. \"They were like: 'matzoh, matza, dried tasteless cardboard, yucky seasonal cracker.' ... There was no consensus. So we just went with what \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a> and Streit's used.\"\u003c/p>\n\u003cfigure id=\"attachment_115844\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg\" alt=\"The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo.\" width=\"2000\" height=\"1452\" class=\"size-full wp-image-115844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you're reinventing what many consider to be a lackluster product, there is a wide-open field of opportunity; however, it takes a steady hand to stay true to the original and still innovate. While Albert worked on packaging, Rodriguez fine-tuned the recipe. He bought a bag of flour, turned on the tap and set his pasta roller to thin. \"I tried a lot — ancient grains, which were delicious, durum to add strength — but whenever we started to get fancy ... it was really like simplicity was the underlying winner,\" says Rodriguez.\u003c/p>\n\u003cp>There were fun things to think about, like flavors. The pair jokingly considered things like wasabi chili lemon vanilla lavender (one flavor), but in the end they came back to more familiar tastes. Salted rosemary was high on the list, but when Albert mentioned \"The Matzo Project\" to Josh Russ Tupper, co-owner of \u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters, \u003c/a>a 103-year-old market for Jewish cuisine in New York City, Tupper thought differently. \"He was like, 'Oh, this is great. I can use it for my chopped liver,' \" says Albert. Then he asked if we were going to make an \"everything\" flavor. \"I was like, mmhmm. Yes, of course,\" says Albert. For this first big launch there will be salted, cinnamon sugar and everything-plus-two. Plus two?\u003c/p>\n\u003cp>For its \"everything\" matzo crackers and chips, Albert and Rodriguez added a dash of paprika and chili flake to the traditional blend of poppy, sesame, minced onion, garlic and salt.\u003c/p>\n\u003cp>With flavors sorted, spices gathered, and logo and packaging approved, Albert and Rodriguez still faced the hardest hurdle: the actual manufacturing. This winding path took the pair from a commissary kitchen to an innovation lab in Pennsylvania, a kosher bakery in Coney Island and, finally, to an undisclosed location in Brooklyn. (Co-packers are notoriously kept a trade secret.) Along the way, friends were roped in to help cut, poke holes, salt and catch matzo as it came out piping hot from the oven.\u003c/p>\n\u003cfigure id=\"attachment_115845\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg\" alt='The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert.' width=\"2000\" height=\"1631\" class=\"size-full wp-image-115845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-960x783.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-520x424.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a co-packer with the right oven was another complexity, because the oven is what lends the product its indisputable matzo flavor and the brown flecks dotting the spines of the cracker. \"The thing that transformed it from cracker to matzo was the 'toast points.' That's the technical term. Who knew we would be so excited about 'toast points?' \" Albert asks.\u003c/p>\n\u003cp>But to get a toast point, you need a direct oven, and most co-packers use convection ovens. \"Modern ovens are made to be efficient and they're made to make 100,000 perfect Oreos. What we want to do is instill a quality that is ancient and inefficient,\" says Rodriguez. Getting the color right, not unlike the Goldilocks story, was crucial.\u003c/p>\n\u003cp>So, too, was the salting. In the early days, Albert would stand on a bucket and toss out the seasonings, but her small hands and short arms meant that there were often wide gaps in coverage, something we all know is a cracker-killer. Next, they used a planter bucket, but that clogged up. Rodriguez, worried that they would have to hand-salt every single sheet, scoured the Internet for solutions. His search uncovered an antiquated salter and an owner willing to loan it out for a test run. When it worked, Rodriguez hugged the machine, shed a tear and bought it for $8,000.\u003c/p>\n\u003cfigure id=\"attachment_115846\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg\" alt=\"Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process.\" width=\"1996\" height=\"1311\" class=\"size-full wp-image-115846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-520x342.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With salt checked off the list, the pair had their matzo certified kosher — but not kosher for Passover, which requires that only Jewish people make the matzo, plus a few other unwieldy religious rules. For Albert and Rodriguez, while it was important to get the boxes on the shelf in time for the Jewish holiday — the first night falls on April 10th — the goal of \"The Matzo Project\" isn't to become a staple for one week out of the year, but for all 52 of them.\u003c/p>\n\u003cp>Getting matzo off the ground has been a unique challenge for the long-time friends, and along the way they've had some unexpected discoveries. \"I feel more connected to my own background,\" says Rodriguez.\u003c/p>\n\u003cp>And Albert feels like she's been welcomed into a new version of Judaism, plus a cool club of food makers. \"The food world is more earnest and personal and wholesome,\" says Albert. \"It's less about money. They started doing [food] because they had something they wanted to make. I like these people a lot.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.",
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"description": "A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.",
"title": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Finally, a piece of matzo you can Instagram.\u003c/p>\n\u003cp>No one has ever been all that excited about matzo, the bread of affliction. But two New Yorkers, Kevin Rodriguez and Ashley Albert, are looking to make matzo — the unleavened bread that Jews eat during the eight days of Passover — as ubiquitous as that other cracker that jumped the cultural hurdle: the pita chip.\u003c/p>\n\u003cp>\"Our goal is to move matzo out of the dusty, shadowy, ethnic food corner and into the cracker aisle. I think matzo chips will be that foray,\" says Albert.\u003c/p>\n\u003cfigure id=\"attachment_115843\" class=\"wp-caption aligncenter\" style=\"max-width: 1984px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg\" alt=\"Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover.\" width=\"1984\" height=\"1984\" class=\"size-full wp-image-115843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg 1984w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-150x150.jpg 150w\" sizes=\"(max-width: 1984px) 100vw, 1984px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both from Miami, the pair officially met 30 years ago at \u003ca href=\"http://www.bluestarcamps.com/\">Blue Star Camp\u003c/a>, a private Jewish summer camp for kids, in North Carolina. They reconnected as adults in New York City, seeing each other at birthdays. But while Albert had multiple careers — shuffleboard champion, voice-over artist, small-business owner — Rodriguez had only one, in product development, and he didn't love it. He danced around the food aisle, trying to determine what he was most excited about, running each edible by Albert. She nixed hand-pulled noodles, then gelato, proclaiming that, \"If you're going to embark on a new business, it's gotta be something the world needs.\" Instead, she pitched an idea that had been simmering in her head for 20 years: \"Kev, what about matzo?\"\u003c/p>\n\u003cp>Albert recalls passing \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> kosher food and matzo company while walking around the Lower East Side of Manhattan with her mom. \"You would walk by and peek in and they would give you a piece [of matzo] — and what was so shocking was that it tasted stale fresh off the line,\" says Albert. With matzo in hand, young Albert went off in search of some much-needed salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.matzoproject.com/\">The Matzo Project\u003c/a>\" was born two years ago, about the same time that Streit's was \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/02/397097008/mourning-the-matzo-iconic-n-y-factory-to-leave-former-jewish-hub\">abandoning\u003c/a> its century-old home in exchange for the more economical expanse of New Jersey. With the launch, the pair can finally share their unleavened bread with the world, and New York City can say, once again, that matzo is being made within its five boroughs. Brooklyn, which has a robust Jewish population, has become the project's home base.\u003c/p>\n\u003cp>For its simple ingredients — flour, water, oil — matzo is surprisingly hard to get right. But first, the pair had to decide how to spell their name, because as many Jews will tell you, even basic spelling of Yiddish is a pickle.\u003c/p>\n\u003cp>\"I put a thing on my Facebook page, I have 4,500 friends: 'How do you spell matzo?' \" says Albert. \"They were like: 'matzoh, matza, dried tasteless cardboard, yucky seasonal cracker.' ... There was no consensus. So we just went with what \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a> and Streit's used.\"\u003c/p>\n\u003cfigure id=\"attachment_115844\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg\" alt=\"The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo.\" width=\"2000\" height=\"1452\" class=\"size-full wp-image-115844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you're reinventing what many consider to be a lackluster product, there is a wide-open field of opportunity; however, it takes a steady hand to stay true to the original and still innovate. While Albert worked on packaging, Rodriguez fine-tuned the recipe. He bought a bag of flour, turned on the tap and set his pasta roller to thin. \"I tried a lot — ancient grains, which were delicious, durum to add strength — but whenever we started to get fancy ... it was really like simplicity was the underlying winner,\" says Rodriguez.\u003c/p>\n\u003cp>There were fun things to think about, like flavors. The pair jokingly considered things like wasabi chili lemon vanilla lavender (one flavor), but in the end they came back to more familiar tastes. Salted rosemary was high on the list, but when Albert mentioned \"The Matzo Project\" to Josh Russ Tupper, co-owner of \u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters, \u003c/a>a 103-year-old market for Jewish cuisine in New York City, Tupper thought differently. \"He was like, 'Oh, this is great. I can use it for my chopped liver,' \" says Albert. Then he asked if we were going to make an \"everything\" flavor. \"I was like, mmhmm. Yes, of course,\" says Albert. For this first big launch there will be salted, cinnamon sugar and everything-plus-two. Plus two?\u003c/p>\n\u003cp>For its \"everything\" matzo crackers and chips, Albert and Rodriguez added a dash of paprika and chili flake to the traditional blend of poppy, sesame, minced onion, garlic and salt.\u003c/p>\n\u003cp>With flavors sorted, spices gathered, and logo and packaging approved, Albert and Rodriguez still faced the hardest hurdle: the actual manufacturing. This winding path took the pair from a commissary kitchen to an innovation lab in Pennsylvania, a kosher bakery in Coney Island and, finally, to an undisclosed location in Brooklyn. (Co-packers are notoriously kept a trade secret.) Along the way, friends were roped in to help cut, poke holes, salt and catch matzo as it came out piping hot from the oven.\u003c/p>\n\u003cfigure id=\"attachment_115845\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg\" alt='The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert.' width=\"2000\" height=\"1631\" class=\"size-full wp-image-115845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-960x783.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-520x424.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a co-packer with the right oven was another complexity, because the oven is what lends the product its indisputable matzo flavor and the brown flecks dotting the spines of the cracker. \"The thing that transformed it from cracker to matzo was the 'toast points.' That's the technical term. Who knew we would be so excited about 'toast points?' \" Albert asks.\u003c/p>\n\u003cp>But to get a toast point, you need a direct oven, and most co-packers use convection ovens. \"Modern ovens are made to be efficient and they're made to make 100,000 perfect Oreos. What we want to do is instill a quality that is ancient and inefficient,\" says Rodriguez. Getting the color right, not unlike the Goldilocks story, was crucial.\u003c/p>\n\u003cp>So, too, was the salting. In the early days, Albert would stand on a bucket and toss out the seasonings, but her small hands and short arms meant that there were often wide gaps in coverage, something we all know is a cracker-killer. Next, they used a planter bucket, but that clogged up. Rodriguez, worried that they would have to hand-salt every single sheet, scoured the Internet for solutions. His search uncovered an antiquated salter and an owner willing to loan it out for a test run. When it worked, Rodriguez hugged the machine, shed a tear and bought it for $8,000.\u003c/p>\n\u003cfigure id=\"attachment_115846\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg\" alt=\"Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process.\" width=\"1996\" height=\"1311\" class=\"size-full wp-image-115846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-520x342.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With salt checked off the list, the pair had their matzo certified kosher — but not kosher for Passover, which requires that only Jewish people make the matzo, plus a few other unwieldy religious rules. For Albert and Rodriguez, while it was important to get the boxes on the shelf in time for the Jewish holiday — the first night falls on April 10th — the goal of \"The Matzo Project\" isn't to become a staple for one week out of the year, but for all 52 of them.\u003c/p>\n\u003cp>Getting matzo off the ground has been a unique challenge for the long-time friends, and along the way they've had some unexpected discoveries. \"I feel more connected to my own background,\" says Rodriguez.\u003c/p>\n\u003cp>And Albert feels like she's been welcomed into a new version of Judaism, plus a cool club of food makers. \"The food world is more earnest and personal and wholesome,\" says Albert. \"It's less about money. They started doing [food] because they had something they wanted to make. I like these people a lot.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day",
"title": "How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From the time of the Aztecs, chocolate has been seen as an aphrodisiac. (Casanova certainly thought so.) But it took many centuries for it to become the taste of the love holiday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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