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"disqusTitle": "A Christmas Holiday Classic: Creamed Spinach",
"title": "A Christmas Holiday Classic: Creamed Spinach",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach 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": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
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"description": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
"title": "A Christmas Holiday Classic: Creamed Spinach | KQED",
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"headline": "A Christmas Holiday Classic: Creamed Spinach",
"datePublished": "2016-12-20T14:12:49-08:00",
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"slug": "a-christmas-holiday-classic-creamed-spinach",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach 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": "A Holiday Christmas Classic: Yorkshire Puddings",
"title": "A Holiday Christmas Classic: Yorkshire Puddings",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \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": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
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"description": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
"title": "A Holiday Christmas Classic: Yorkshire Puddings | KQED",
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"headline": "A Holiday Christmas Classic: Yorkshire Puddings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over 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>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
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"description": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over 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>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Therapist Discovers Surprising Cure For Election Stress: Mindful Muffins",
"title": "Therapist Discovers Surprising Cure For Election Stress: Mindful Muffins",
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"content": "\u003cp>Food works better than valium, I'm famous for telling my eating-disordered clients. Cookies and milk are comforting. A bowl of ice cream eases stress like nothing else. But as comforting as food can be, if it's the only thing that helps you manage your mood, you're at greater risk for more serious mental health problems, from anxiety and depression to body dissatisfaction and eating disorders.\u003c/p>\n\u003cp>Instead of relying exclusively on food to manage mood, I encourage clients to practice meditation, self-compassion, yoga and other \"non-food\" coping strategies. So when stress hits big-time, like, say, in a highly contentious election, they can choose how best to comfort themselves — with or without food.\u003c/p>\n\u003cp>That said, as the presidential race lurched and swerved toward the bitter end, swimming and my other go-to strategies offered little solace. Super-stressed and at a loss, I was surprised to discover the best cure for election stress was, in fact, the very thing I'd cautioned my clients against — food. Specifically, mindful muffins.\u003c/p>\n\u003cp>No, I didn't stuff my feelings with muffins. Rather, the antidote to my election anxiety was mindfully making muffins, not eating them. In the last grueling months of the election, I'd retreat from the political chaos to the sanctuary of my kitchen, where I'd bake batch after batch of muffins. Turns out, muffin making as a meditative practice is a reliable source of comfort and hope.\u003c/p>\n\u003cp>Don't get me wrong, mindful muffins aren't some anti-feminist response to a political crisis. I have no illusions that if women don aprons like '50s housewives, these divided states of America will reunite. I'm not naïve, just relieved to find a stress-reduction strategy that works better than hitting the psychotropic drugs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're wondering if there's a recipe for mindful muffins, there's not. In fact, any recipe can become a meditative practice if you give it your full, undivided attention. Easier said than done, but, I find it far easier to focus on the baking task at hand than the breath or a mantra.\u003c/p>\n\u003cp>Which isn't to say the unfolding political drama doesn't derail my focus. It does. And when it does, words from a favorite teaching tale of Zen priest and cookbook author \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.cuke.com_bibliography_brown_tomato-2520blessings_03-2520wash-2520rice.html&d=CwMFAw&c=WO-RGvefibhHBZq3fL85hQ&r=cC6PG1ktFhu66U-AnudS1IZrpWtOtAmSvp0kMK8yAEI&m=ymvjTMR5DFcuFamWEzkj-XDRgHcTc0J7iftMsICqMkg&s=cWEHwUQSnL2iFhWDv2jfFQrVaUjIgk1N5QviwbfRe-U&e=\">Ed Espe Brown\u003c/a> help me refocus: \"When you wash the rice, wash the rice; when you cut the carrots, cut the carrots; when you stir the soup, stir the soup.\" So when I line the muffin tin, I concentrate on lining the muffin tin. Ditto for when I measure the flour and melt the butter.\u003c/p>\n\u003cp>Over the course of the election, I experimented with a variety of flavors: mocha, chocolate chip, corn raspberry, even Hermit-cookie flavored muffins. But the hands'-down, all-around winner was the blueberry muffin inspired by none other than Hillary Clinton.\u003c/p>\n\u003cp>No joke! In the early '90s, the Martha's Vineyard coffee shop Espresso Love created two muffins in honor of the Clintons' first Vineyard vacations. A Presidential Muffin for Bill — studded with the red, white and blue of strawberries, cream cheese and blueberries — and A First Lady Muffin for Hillary, which was a healthier version of the traditional blueberry muffin.\u003c/p>\n\u003cp>I, too, vacationed on the vineyard in the '90s and frequently bought those First Lady Muffins – they were the best I've ever had. Espresso Love still makes the historic Presidential Muffin, but Hillary's muffin has all but disappeared.\u003c/p>\n\u003cp>So when Hillary's return to the White House seemed all but guaranteed, I set out to rectify the Hillary muffin situation. I enlisted the founder of Espresso Love, Carol McManus, to create a muffin befitting of the first woman POTUS — something substantive and dignified.\u003c/p>\n\u003cp>When things didn't work out as expected, I was beyond disappointed, but not defeated. I re-enlisted McManus to create a \"Mourning Glory Muffin\" – something to sweeten the defeat and honor Hillary's enormous contribution to American politics. McManus had her own ideas for \"The Hillary\" — a fat-free oatmeal muffin that tastes like chocolate hazelnut cake. You can buy one at \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__espressolove.com_&d=CwMFAw&c=WO-RGvefibhHBZq3fL85hQ&r=cC6PG1ktFhu66U-AnudS1IZrpWtOtAmSvp0kMK8yAEI&m=ymvjTMR5DFcuFamWEzkj-XDRgHcTc0J7iftMsICqMkg&s=BmAkkKNJFSsc6s_KrkUjAVPVTJXJvcOVCXG2Bk_ue6A&e=\">Espresso Love\u003c/a>, or you can bake your own batch. The recipe is below.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://jeanfain.com/\">Jean Fain\u003c/a> is a Harvard Medical School-affiliated psychotherapist and the author of The Self-Compassion Diet.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>THE HILLARY\u003c/strong>\u003c/h3>\n\u003cp>Yield: 12 large muffins\u003c/p>\n\u003cp>Ingredients\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>1 1/2 cups of brown sugar\u003c/p>\n\u003cp>3 mashed bananas\u003c/p>\n\u003cp>3/4 cup applesauce\u003c/p>\n\u003cp>3 cups flour\u003c/p>\n\u003cp>1 cup oatmeal\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>2 teaspoons baking soda\u003c/p>\n\u003cp>1 cup ground hazelnuts\u003c/p>\n\u003cp>1 cup chocolate chips\u003c/p>\n\u003cp>Directions\u003c/p>\n\u003cp>Preheat oven to 375 degrees. Prepare muffin pan with baking cups.\u003c/p>\n\u003cp>In a mixing bowl, beat the brown sugar and the eggs until they are well combined. Add the bananas, applesauce. Beat until combined.\u003c/p>\n\u003cp>In a separate bowl combine the flour, oatmeal, baking powder & baking soda. Slowly add to the wet ingredients. Beat until just combined. Add the hazelnuts and chocolate chips and mix.\u003c/p>\n\u003cp>Put the batter in 12 muffin cups. They should be large muffins. Cook for 25 to 30 minutes. Should be slightly brown on top and cooked through.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food works better than valium, I'm famous for telling my eating-disordered clients. Cookies and milk are comforting. A bowl of ice cream eases stress like nothing else. But as comforting as food can be, if it's the only thing that helps you manage your mood, you're at greater risk for more serious mental health problems, from anxiety and depression to body dissatisfaction and eating disorders.\u003c/p>\n\u003cp>Instead of relying exclusively on food to manage mood, I encourage clients to practice meditation, self-compassion, yoga and other \"non-food\" coping strategies. So when stress hits big-time, like, say, in a highly contentious election, they can choose how best to comfort themselves — with or without food.\u003c/p>\n\u003cp>That said, as the presidential race lurched and swerved toward the bitter end, swimming and my other go-to strategies offered little solace. Super-stressed and at a loss, I was surprised to discover the best cure for election stress was, in fact, the very thing I'd cautioned my clients against — food. Specifically, mindful muffins.\u003c/p>\n\u003cp>No, I didn't stuff my feelings with muffins. Rather, the antidote to my election anxiety was mindfully making muffins, not eating them. In the last grueling months of the election, I'd retreat from the political chaos to the sanctuary of my kitchen, where I'd bake batch after batch of muffins. Turns out, muffin making as a meditative practice is a reliable source of comfort and hope.\u003c/p>\n\u003cp>Don't get me wrong, mindful muffins aren't some anti-feminist response to a political crisis. I have no illusions that if women don aprons like '50s housewives, these divided states of America will reunite. I'm not naïve, just relieved to find a stress-reduction strategy that works better than hitting the psychotropic drugs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're wondering if there's a recipe for mindful muffins, there's not. In fact, any recipe can become a meditative practice if you give it your full, undivided attention. Easier said than done, but, I find it far easier to focus on the baking task at hand than the breath or a mantra.\u003c/p>\n\u003cp>Which isn't to say the unfolding political drama doesn't derail my focus. It does. And when it does, words from a favorite teaching tale of Zen priest and cookbook author \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.cuke.com_bibliography_brown_tomato-2520blessings_03-2520wash-2520rice.html&d=CwMFAw&c=WO-RGvefibhHBZq3fL85hQ&r=cC6PG1ktFhu66U-AnudS1IZrpWtOtAmSvp0kMK8yAEI&m=ymvjTMR5DFcuFamWEzkj-XDRgHcTc0J7iftMsICqMkg&s=cWEHwUQSnL2iFhWDv2jfFQrVaUjIgk1N5QviwbfRe-U&e=\">Ed Espe Brown\u003c/a> help me refocus: \"When you wash the rice, wash the rice; when you cut the carrots, cut the carrots; when you stir the soup, stir the soup.\" So when I line the muffin tin, I concentrate on lining the muffin tin. Ditto for when I measure the flour and melt the butter.\u003c/p>\n\u003cp>Over the course of the election, I experimented with a variety of flavors: mocha, chocolate chip, corn raspberry, even Hermit-cookie flavored muffins. But the hands'-down, all-around winner was the blueberry muffin inspired by none other than Hillary Clinton.\u003c/p>\n\u003cp>No joke! In the early '90s, the Martha's Vineyard coffee shop Espresso Love created two muffins in honor of the Clintons' first Vineyard vacations. A Presidential Muffin for Bill — studded with the red, white and blue of strawberries, cream cheese and blueberries — and A First Lady Muffin for Hillary, which was a healthier version of the traditional blueberry muffin.\u003c/p>\n\u003cp>I, too, vacationed on the vineyard in the '90s and frequently bought those First Lady Muffins – they were the best I've ever had. Espresso Love still makes the historic Presidential Muffin, but Hillary's muffin has all but disappeared.\u003c/p>\n\u003cp>So when Hillary's return to the White House seemed all but guaranteed, I set out to rectify the Hillary muffin situation. I enlisted the founder of Espresso Love, Carol McManus, to create a muffin befitting of the first woman POTUS — something substantive and dignified.\u003c/p>\n\u003cp>When things didn't work out as expected, I was beyond disappointed, but not defeated. I re-enlisted McManus to create a \"Mourning Glory Muffin\" – something to sweeten the defeat and honor Hillary's enormous contribution to American politics. McManus had her own ideas for \"The Hillary\" — a fat-free oatmeal muffin that tastes like chocolate hazelnut cake. You can buy one at \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__espressolove.com_&d=CwMFAw&c=WO-RGvefibhHBZq3fL85hQ&r=cC6PG1ktFhu66U-AnudS1IZrpWtOtAmSvp0kMK8yAEI&m=ymvjTMR5DFcuFamWEzkj-XDRgHcTc0J7iftMsICqMkg&s=BmAkkKNJFSsc6s_KrkUjAVPVTJXJvcOVCXG2Bk_ue6A&e=\">Espresso Love\u003c/a>, or you can bake your own batch. The recipe is below.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://jeanfain.com/\">Jean Fain\u003c/a> is a Harvard Medical School-affiliated psychotherapist and the author of The Self-Compassion Diet.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>THE HILLARY\u003c/strong>\u003c/h3>\n\u003cp>Yield: 12 large muffins\u003c/p>\n\u003cp>Ingredients\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>1 1/2 cups of brown sugar\u003c/p>\n\u003cp>3 mashed bananas\u003c/p>\n\u003cp>3/4 cup applesauce\u003c/p>\n\u003cp>3 cups flour\u003c/p>\n\u003cp>1 cup oatmeal\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>2 teaspoons baking soda\u003c/p>\n\u003cp>1 cup ground hazelnuts\u003c/p>\n\u003cp>1 cup chocolate chips\u003c/p>\n\u003cp>Directions\u003c/p>\n\u003cp>Preheat oven to 375 degrees. Prepare muffin pan with baking cups.\u003c/p>\n\u003cp>In a mixing bowl, beat the brown sugar and the eggs until they are well combined. Add the bananas, applesauce. Beat until combined.\u003c/p>\n\u003cp>In a separate bowl combine the flour, oatmeal, baking powder & baking soda. Slowly add to the wet ingredients. Beat until just combined. Add the hazelnuts and chocolate chips and mix.\u003c/p>\n\u003cp>Put the batter in 12 muffin cups. They should be large muffins. Cook for 25 to 30 minutes. Should be slightly brown on top and cooked through.\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": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"title": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Roasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Savory Black Beans",
"title": "Mexican-Style Thanksgiving: Savory Black Beans",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"description": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\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 blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
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"description": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice | KQED",
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"headline": "Mexican-Style Thanksgiving: Mexican-Style Rice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\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 blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
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"description": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED",
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"headline": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
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"description": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED",
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"headline": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113257 http://ww2.kqed.org/bayareabites/?p=113257",
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"excerpt": "Here’s another take on Brussels sprouts to add to your repertoire.",
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"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash | KQED",
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"headline": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Recipe: Classic Turkey Gravy",
"title": "Thanksgiving Recipe: Classic Turkey Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\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 turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Making a rich, succulent gravy takes a bit of (mostly hands off) time, but adds delicious flavor to your finished meal. ",
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"title": "Thanksgiving Recipe: Classic Turkey Gravy | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\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 turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"title": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\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>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"description": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\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>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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