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"disqusTitle": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
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"description": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette | KQED",
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"headline": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
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"description": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED",
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"headline": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"datePublished": "2016-08-31T10:36:00-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh Fruity Rainbow Popsicles for Pride!",
"title": "Fresh Fruity Rainbow Popsicles for Pride!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!",
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"description": "Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!",
"title": "Fresh Fruity Rainbow Popsicles for Pride! | KQED",
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"headline": "Fresh Fruity Rainbow Popsicles for Pride!",
"datePublished": "2016-06-22T16:27:23-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"title": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
"disqusIdentifier": "109293 http://ww2.kqed.org/bayareabites/?p=109293",
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"excerpt": "Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.",
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"description": "Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.",
"title": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED",
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"headline": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"datePublished": "2016-05-25T08:00:16-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak",
"title": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"title": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\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>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.",
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"description": "Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\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>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\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>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Springtime Grilled Artichokes with Romesco Sauce",
"title": "Springtime Grilled Artichokes with Romesco Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
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"description": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
"title": "Springtime Grilled Artichokes with Romesco Sauce | KQED",
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"headline": "Springtime Grilled Artichokes with Romesco Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"title": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!",
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"description": "Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!",
"title": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries | KQED",
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"headline": "Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries",
"datePublished": "2016-05-06T09:27:26-07:00",
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"slug": "mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BDpLKbXjbmQ/?taken-by=pie_ranch\u003c/p>\n\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "'No Place For Discontent': A History Of The Family Dinner In America",
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"content": "\u003cp>In homes across the United States, families sit down around their dining tables to share a meal together known as the Family Dinner. This can be a joyous occasion or a contentious one. Whether you feel warm and fuzzy or grit your teeth at the thought, the family dinner is an opportunity for familial communication that didn't always exist. As dining as a family became an institution in American life, it evolved from being a time for restraint to being a time for expression — an evolution visible in art and film.\u003c/p>\n\u003cp>Before the late 18th century, it was difficult for American families to dine together regularly, in part because dining rooms and dining tables were not yet a thing. Rooms and tables had multiple uses, and families would eat in shifts, if necessary. If there weren't enough chairs for all members of the family, the men would sit and the women and children might stand, coming and going from the table. (Blame the patriarchy.)\u003c/p>\n\u003cp>The rise of the American family dinner depended upon the arrival of the dining table, and the dining room, from Europe, where they had been embraced since Elizabethan times. One of the first American homes to have a room specifically meant for dining was Thomas Jefferson's Monticello, built in 1772. The dining room, with the dining table at its center, began to be incorporated into wealthy homes across the country, eventually trickling down to the middle class.\u003c/p>\n\u003cp>From the mid-19th century onward, the dining room was used as a place to cultivate a sense of family. Now that there was a designated space (and enough chairs around the table) for families to dine together, there were also designated family meal times — which Victorian parents used to educate their children on religion, conversation and table manners.\u003c/p>\n\u003cp>Laid upon the dining table was an expectation that all family members be agreeable, pious and unified. From the Victorian era through the 1950s, this idealistic notion was impressed upon Americans. In 1943, the sociologist James H.S. Bossard wrote that \"it is at the dining table, and particularly at dinner time, that the family is apt to be at its greatest ease.\" The same year, \u003cem>The Saturday Evening Post\u003c/em> published Norman Rockwell's \u003cem>\u003ca href=\"http://www.saturdayeveningpost.com/2011/11/22/art-entertainment/leyendecker-rockwell-thanksgiving.html\">Freedom from Want\u003c/a>\u003c/em>, in which a family dining around a Thanksgiving table represents the strength of American values during World War II. The painted subjects not only have food, but are almost relentlessly happy, smiling pointedly at each other and the viewer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1950s emphasized the importance of a happy nuclear family. And what better place to showcase it than at a dining room table? Father sits at the head of the table; mother is at the opposite end. They're flanked by their docile children, as shown on TV shows like \u003cem>Leave It To Beaver\u003c/em> and \u003cem>Father Knows Best\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=XEtaaW3UFZA\">\u003cem>A Date With Your Family\u003c/em>,\u003c/a> a '50s instructional film, provides a disturbing peek into the era's rigid rules for dining with Mom and Dad. Mother and daughter switch into nice attire for the meal, because, the narrator tells us, \"the women of this family seem to feel that they owe it to the men of the family to look relaxed, rested and attractive.\" To avoid any distress, one must stick to his or her assigned role, which of course requires a lot of suppression. As the narrator states, \"the table is no place for discontent.\"\u003c/p>\n\u003cp>https://youtu.be/XEtaaW3UFZA\u003c/p>\n\u003cp>This film makes dinners full of arguments and outbursts seem like a breath of fresh air. Thankfully, angst-ridden family dinners couldn't be stamped out completely. Even Bossard acknowledged that, \"There are families in which few meals are completed ... without some member leaving the table in tears, anger, or disgrace.\" While many enjoy their time with family at the dinner table, it is also a space where one can freely air one's grievances to other family members. These kinds of dinners are accepted — and even celebrated — by a modern sensibility.\u003c/p>\n\u003cp>For example, artist Louise Bourgeois' 1974 sculpture \u003cem>The Destruction of the Father \u003c/em>represents a violent reaction to the kind of dinner idealized in \u003cem>A Date with Your Family\u003c/em>. As Bourgeois frequently described the work:\u003c/p>\n\u003cfigure id=\"attachment_106916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788.jpg\" alt=\"The Destruction of The Father, a 1974 sculpture by Louise Bourgeois, represents a sort of violent reaction to the kind of idealized family dinner popularized in 1950s American media.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-106916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-960x637.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Destruction of The Father, a 1974 sculpture by Louise Bourgeois, represents a sort of violent reaction to the kind of idealized family dinner popularized in 1950s American media. \u003ccite>(Stephane De Sakutin/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003cp>\"This piece is basically a table, the awful, terrifying family dinner table headed by the father who sits and gloats. ... The mother, of course, tries to satisfy the tyrant, her husband. The children are full of exasperation. ... So in exasperation we grabbed the man, threw him onto the table, dismembered him and proceeded to devour him.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Anti-patriarchal cannibalism may not occur at most tables, but everyone can relate to a mid-dinner outburst.\u003c/p>\n\u003cp>Film and television also revel in the less-than-docile nature of modern family dinners, which make for perfect theater. Take, for example, \u003ca href=\"https://www.youtube.com/watch?v=ldlo1P3PIgs\">the tense dinner scene in \u003cem>American Beauty\u003c/em>\u003c/a>, or \u003ca href=\"https://www.youtube.com/watch?v=sGK_uL3OeBU\">family dinner scenes in \u003cem>The Sopranos\u003c/em>\u003c/a>, which rarely pass without a disagreement of some kind. Victorian Americans may not have envisioned this kind of behavior when they made the dining table a pillar of social values, but the beauty of the family dinner is that, time and again, it proves that family dynamics cannot be controlled. The dining table has become a stage for all kinds of human emotion — even discontent.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Mackensie Griffin writes about the history of food and the dining table. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The dining room, with the dining table at its center, didn't catch on in America before the late 1700s. These rooms — and the family meals held in them — became a place to cultivate social values.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In homes across the United States, families sit down around their dining tables to share a meal together known as the Family Dinner. This can be a joyous occasion or a contentious one. Whether you feel warm and fuzzy or grit your teeth at the thought, the family dinner is an opportunity for familial communication that didn't always exist. As dining as a family became an institution in American life, it evolved from being a time for restraint to being a time for expression — an evolution visible in art and film.\u003c/p>\n\u003cp>Before the late 18th century, it was difficult for American families to dine together regularly, in part because dining rooms and dining tables were not yet a thing. Rooms and tables had multiple uses, and families would eat in shifts, if necessary. If there weren't enough chairs for all members of the family, the men would sit and the women and children might stand, coming and going from the table. (Blame the patriarchy.)\u003c/p>\n\u003cp>The rise of the American family dinner depended upon the arrival of the dining table, and the dining room, from Europe, where they had been embraced since Elizabethan times. One of the first American homes to have a room specifically meant for dining was Thomas Jefferson's Monticello, built in 1772. The dining room, with the dining table at its center, began to be incorporated into wealthy homes across the country, eventually trickling down to the middle class.\u003c/p>\n\u003cp>From the mid-19th century onward, the dining room was used as a place to cultivate a sense of family. Now that there was a designated space (and enough chairs around the table) for families to dine together, there were also designated family meal times — which Victorian parents used to educate their children on religion, conversation and table manners.\u003c/p>\n\u003cp>Laid upon the dining table was an expectation that all family members be agreeable, pious and unified. From the Victorian era through the 1950s, this idealistic notion was impressed upon Americans. In 1943, the sociologist James H.S. Bossard wrote that \"it is at the dining table, and particularly at dinner time, that the family is apt to be at its greatest ease.\" The same year, \u003cem>The Saturday Evening Post\u003c/em> published Norman Rockwell's \u003cem>\u003ca href=\"http://www.saturdayeveningpost.com/2011/11/22/art-entertainment/leyendecker-rockwell-thanksgiving.html\">Freedom from Want\u003c/a>\u003c/em>, in which a family dining around a Thanksgiving table represents the strength of American values during World War II. The painted subjects not only have food, but are almost relentlessly happy, smiling pointedly at each other and the viewer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1950s emphasized the importance of a happy nuclear family. And what better place to showcase it than at a dining room table? Father sits at the head of the table; mother is at the opposite end. They're flanked by their docile children, as shown on TV shows like \u003cem>Leave It To Beaver\u003c/em> and \u003cem>Father Knows Best\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=XEtaaW3UFZA\">\u003cem>A Date With Your Family\u003c/em>,\u003c/a> a '50s instructional film, provides a disturbing peek into the era's rigid rules for dining with Mom and Dad. Mother and daughter switch into nice attire for the meal, because, the narrator tells us, \"the women of this family seem to feel that they owe it to the men of the family to look relaxed, rested and attractive.\" To avoid any distress, one must stick to his or her assigned role, which of course requires a lot of suppression. As the narrator states, \"the table is no place for discontent.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XEtaaW3UFZA'\n title='//www.youtube.com/embed/XEtaaW3UFZA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>This film makes dinners full of arguments and outbursts seem like a breath of fresh air. Thankfully, angst-ridden family dinners couldn't be stamped out completely. Even Bossard acknowledged that, \"There are families in which few meals are completed ... without some member leaving the table in tears, anger, or disgrace.\" While many enjoy their time with family at the dinner table, it is also a space where one can freely air one's grievances to other family members. These kinds of dinners are accepted — and even celebrated — by a modern sensibility.\u003c/p>\n\u003cp>For example, artist Louise Bourgeois' 1974 sculpture \u003cem>The Destruction of the Father \u003c/em>represents a violent reaction to the kind of dinner idealized in \u003cem>A Date with Your Family\u003c/em>. As Bourgeois frequently described the work:\u003c/p>\n\u003cfigure id=\"attachment_106916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788.jpg\" alt=\"The Destruction of The Father, a 1974 sculpture by Louise Bourgeois, represents a sort of violent reaction to the kind of idealized family dinner popularized in 1950s American media.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-106916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/destructionofthefather_enl-dd0ddb4ca38f417a626eea0fb915274a671fe788-960x637.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Destruction of The Father, a 1974 sculpture by Louise Bourgeois, represents a sort of violent reaction to the kind of idealized family dinner popularized in 1950s American media. \u003ccite>(Stephane De Sakutin/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003cp>\"This piece is basically a table, the awful, terrifying family dinner table headed by the father who sits and gloats. ... The mother, of course, tries to satisfy the tyrant, her husband. The children are full of exasperation. ... So in exasperation we grabbed the man, threw him onto the table, dismembered him and proceeded to devour him.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Anti-patriarchal cannibalism may not occur at most tables, but everyone can relate to a mid-dinner outburst.\u003c/p>\n\u003cp>Film and television also revel in the less-than-docile nature of modern family dinners, which make for perfect theater. Take, for example, \u003ca href=\"https://www.youtube.com/watch?v=ldlo1P3PIgs\">the tense dinner scene in \u003cem>American Beauty\u003c/em>\u003c/a>, or \u003ca href=\"https://www.youtube.com/watch?v=sGK_uL3OeBU\">family dinner scenes in \u003cem>The Sopranos\u003c/em>\u003c/a>, which rarely pass without a disagreement of some kind. Victorian Americans may not have envisioned this kind of behavior when they made the dining table a pillar of social values, but the beauty of the family dinner is that, time and again, it proves that family dynamics cannot be controlled. The dining table has become a stage for all kinds of human emotion — even discontent.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Mackensie Griffin writes about the history of food and the dining table. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
"title": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>[contextly_sidebar id=\"VioZxO9RQ2SnPlPZAZoWzabbh5ZvHBLt\"]\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\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>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n",
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"description": "Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n",
"title": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting | KQED",
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"headline": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\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>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"requestOutcomesReducer": {
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