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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75484,75475,75477,75479,75480,75487\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75466,75489,75490,75481,75488,75460,75463,75462,75465,75461,75464,75468\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75469,75456,75457\"]\u003c/p>\n\u003cfigure id=\"attachment_75586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\">\u003cimg class=\"size-full wp-image-75586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\" alt=\"Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"title": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\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>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\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>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers",
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"content": "\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"75251,75242,75249,75262,75261,75263\"]\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75254,75253,75252,75259,75260,75258,75255,75256,75243\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Gifts: Southern Christmas Confections",
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"content": "\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
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"description": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
"title": "DIY Gifts: Southern Christmas Confections | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
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"content": "\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
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"content": "\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3\"] \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote",
"title": "Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74434,74436,74435\"]\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74440,74443,74445,74446,74447,74448\"]\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74449,74450,74451,74453,74454,74457,74459,74461,74462\"]\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74465,74466,74467\"]\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74463,74464,74479\"]\u003c/p>\n\n",
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"excerpt": "Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"title": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"excerpt": "Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ",
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"description": "Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3\u003c/p>\n\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"title": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n",
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"excerpt": "Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Yes, It's Worth It To Make Your Own Yogurt",
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"content": "\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "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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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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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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