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"content": "\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn't hurt either. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\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>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Slight Twist On The Sunday Roast",
"title": "A Slight Twist On The Sunday Roast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\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>\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\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>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4 Tips To Help A Foodie Get Through Chemo",
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"content": "\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"660\" class=\"alignnone size-full wp-image-54776\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fried Apple Rings\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 cup all purpose flour\u003c/li>\n\u003cli>1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>4 large Granny Smith apples\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>Sea salt for finishing\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Combine all dry ingredients--flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\" alt=\"Fried Apple Batter\" title=\"Fried Apple Batter\" width=\"1000\" height=\"700\" class=\"alignnone size-full wp-image-54780\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Whisk the one egg and then whisk in the buttermilk. \u003c/p>\n\u003cp>3. Slice apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\" alt=\"Apples\" title=\"Apples\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54779\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\" alt=\"Apple Rings\" title=\"Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54778\">\u003c/a>\u003c/p>\n\u003cp>4. Heat oil to 375°F. (Caution: Don’t let oil get too hot -- your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.\u003c/p>\n\u003cp>5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54777\">\u003c/a>\u003c/p>\n\u003cp>6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54775\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"660\" class=\"alignnone size-full wp-image-54776\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fried Apple Rings\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 cup all purpose flour\u003c/li>\n\u003cli>1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>4 large Granny Smith apples\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>Sea salt for finishing\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Combine all dry ingredients--flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\" alt=\"Fried Apple Batter\" title=\"Fried Apple Batter\" width=\"1000\" height=\"700\" class=\"alignnone size-full wp-image-54780\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Whisk the one egg and then whisk in the buttermilk. \u003c/p>\n\u003cp>3. Slice apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\" alt=\"Apples\" title=\"Apples\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54779\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\" alt=\"Apple Rings\" title=\"Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54778\">\u003c/a>\u003c/p>\n\u003cp>4. Heat oil to 375°F. (Caution: Don’t let oil get too hot -- your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.\u003c/p>\n\u003cp>5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54777\">\u003c/a>\u003c/p>\n\u003cp>6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54775\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Romanesco, the Lady Gaga of Broccoli",
"title": "Romanesco, the Lady Gaga of Broccoli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54619\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco\u003c/strong> is like the Lady Gaga of broccoli. \u003c/p>\n\u003cp>Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.\u003c/p>\n\u003cp>With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number. \u003c/p>\n\u003cp>Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish, \u003cem>Cacio e Pepe\u003c/em>, traditionally a simple and satisfying spaghetti dish adorned with just \u003cem>Pecorino Romano\u003c/em> cheese, black pepper, and some olive oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54622\">\u003c/a>\u003c/p>\n\u003cp>With a few tweaks and coaching from \u003ca href=\"http://www.americastestkitchen.com/recipes/detail.php?docid=21347&_auth_token=ju1iH9svTRzm4E0cme8%2brQnc%2bJUEx3MqCGX14pwTgU0UzjIKiPa%2fGsKhR0o%2bzONh0OU7GrTaWO0DJ9cBx0wD73x2%2b%2f26k8mT7VR33NKJKEeoMVAsIuCHVSC636IfiCc46XGJIbVm%2fZm81k0VzpxGjlBRXorPynK1mjgTjlGDhis%3d&persist=1\">America’s Test Kitchen\u003c/a> and \u003ca href=\"http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html\">Serious Eats\u003c/a>, a properly Roman dish was born: \u003cstrong>Romanesco Cacio e Pepe\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\" alt=\"Broccoli Romanesco\" title=\"Broccoli Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54623\">\u003c/a>\u003c/p>\n\u003cp>I traded in the spaghetti strands for bite-sized \u003cem>orecchiette\u003c/em> to match the shape of the romanesco florets I’d be tossing into the pasta. The chew of the \u003cem>al dente orecchiette\u003c/em> was wonderful and the little indentations in them held just the right amount of sauce inside. \u003cem>Pecorino Romano\u003c/em> is the classic cheese used, but I’m a \u003cem>Parmigiano Reggiano\u003c/em> lover so I used half and half in this. The combination is great – you get that sheep’s milk tang from one and that sweet, round nuttiness from the other. Although it will be a bit more expensive, I recommend using the real imported stuff. In a dish like this where there are just a handful of ingredients, the flavors of each really shine and I think you’ll be able to taste the difference. \u003c/p>\n\u003cp>As for the romanesco, simple is the name of the game here, so I just did a quick blanch to cook them through, and finished them in a sauté of olive oil fragrant with slivers of garlic.\u003c/p>\n\u003cp>A few bites in, I realized why this combination of flavors tasted so familiar. When you were little, did you ever have Mac 'n' Cheese with little bits of broccoli mixed in? Well, yeah, this is like the grown and sexy, Roman version. \u003cem>Buon appetito\u003c/em> to that! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco Cacio e Pepe\u003c/strong>\u003cbr>\n\u003cem>A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. Since the ingredients are few, using real imported Pecorino Romano and Parmigiano Reggiano will make a noticeable difference here. Bon appetito!\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 head of broccoli romanesco\u003cbr>\n1 clove garlic\u003cbr>\n4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)\u003cbr>\n2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)\u003cbr>\n1 pound orecchiette pasta\u003cbr>\n2 tablespoons heavy cream\u003cbr>\n1 tablespoon + 2 teaspoons extra-virgin olive oil\u003cbr>\n1 1/2 teaspoons finely ground black pepper\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prep the broccoli romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.\u003c/li>\n\u003cli>Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.\u003c/li>\n\u003cli>Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.\u003c/li>\n\u003cli>Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.\u003c/li>\n\u003cli>Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the empty pot.\u003c/li>\n\u003cli>Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.\u003c/li>\n\u003cli>Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"400\" class=\"aligncenter size-full wp-image-54625\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "54459 http://blogs.kqed.org/bayareabites/?p=54459",
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"excerpt": "A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54619\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco\u003c/strong> is like the Lady Gaga of broccoli. \u003c/p>\n\u003cp>Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.\u003c/p>\n\u003cp>With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number. \u003c/p>\n\u003cp>Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish, \u003cem>Cacio e Pepe\u003c/em>, traditionally a simple and satisfying spaghetti dish adorned with just \u003cem>Pecorino Romano\u003c/em> cheese, black pepper, and some olive oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54622\">\u003c/a>\u003c/p>\n\u003cp>With a few tweaks and coaching from \u003ca href=\"http://www.americastestkitchen.com/recipes/detail.php?docid=21347&_auth_token=ju1iH9svTRzm4E0cme8%2brQnc%2bJUEx3MqCGX14pwTgU0UzjIKiPa%2fGsKhR0o%2bzONh0OU7GrTaWO0DJ9cBx0wD73x2%2b%2f26k8mT7VR33NKJKEeoMVAsIuCHVSC636IfiCc46XGJIbVm%2fZm81k0VzpxGjlBRXorPynK1mjgTjlGDhis%3d&persist=1\">America’s Test Kitchen\u003c/a> and \u003ca href=\"http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html\">Serious Eats\u003c/a>, a properly Roman dish was born: \u003cstrong>Romanesco Cacio e Pepe\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\" alt=\"Broccoli Romanesco\" title=\"Broccoli Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54623\">\u003c/a>\u003c/p>\n\u003cp>I traded in the spaghetti strands for bite-sized \u003cem>orecchiette\u003c/em> to match the shape of the romanesco florets I’d be tossing into the pasta. The chew of the \u003cem>al dente orecchiette\u003c/em> was wonderful and the little indentations in them held just the right amount of sauce inside. \u003cem>Pecorino Romano\u003c/em> is the classic cheese used, but I’m a \u003cem>Parmigiano Reggiano\u003c/em> lover so I used half and half in this. The combination is great – you get that sheep’s milk tang from one and that sweet, round nuttiness from the other. Although it will be a bit more expensive, I recommend using the real imported stuff. In a dish like this where there are just a handful of ingredients, the flavors of each really shine and I think you’ll be able to taste the difference. \u003c/p>\n\u003cp>As for the romanesco, simple is the name of the game here, so I just did a quick blanch to cook them through, and finished them in a sauté of olive oil fragrant with slivers of garlic.\u003c/p>\n\u003cp>A few bites in, I realized why this combination of flavors tasted so familiar. When you were little, did you ever have Mac 'n' Cheese with little bits of broccoli mixed in? Well, yeah, this is like the grown and sexy, Roman version. \u003cem>Buon appetito\u003c/em> to that! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco Cacio e Pepe\u003c/strong>\u003cbr>\n\u003cem>A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. Since the ingredients are few, using real imported Pecorino Romano and Parmigiano Reggiano will make a noticeable difference here. Bon appetito!\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 head of broccoli romanesco\u003cbr>\n1 clove garlic\u003cbr>\n4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)\u003cbr>\n2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)\u003cbr>\n1 pound orecchiette pasta\u003cbr>\n2 tablespoons heavy cream\u003cbr>\n1 tablespoon + 2 teaspoons extra-virgin olive oil\u003cbr>\n1 1/2 teaspoons finely ground black pepper\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prep the broccoli romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.\u003c/li>\n\u003cli>Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.\u003c/li>\n\u003cli>Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.\u003c/li>\n\u003cli>Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.\u003c/li>\n\u003cli>Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the empty pot.\u003c/li>\n\u003cli>Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.\u003c/li>\n\u003cli>Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"400\" class=\"aligncenter size-full wp-image-54625\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Potato & Kale Pesto Pizza",
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"content": "\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chewy Homemade Pizza Dough",
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"content": "\u003cp>Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.\u003c/p>\n\u003cp>I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54152\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chewy Homemade Pizza Dough\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 cup semolina flour\u003c/li>\n\u003cli>1 tablespoon yeast\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>1/4 teaspoon sugar (for proofing)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sift both flours into a large mixing bowl and add the salt.\u003c/p>\n\u003cp>2. Warm the water to 120 degrees F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"560\" class=\"alignnone size-full wp-image-54151\">\u003c/a>\u003c/p>\n\u003cp>3. Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54150\">\u003c/a>\u003c/p>\n\u003cp>4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.\u003c/p>\n\u003cp>5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54148\">\u003c/a>\u003c/p>\n\u003cp>6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"excerpt": "Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.\u003c/p>\n\u003cp>I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54152\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chewy Homemade Pizza Dough\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 cup semolina flour\u003c/li>\n\u003cli>1 tablespoon yeast\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>1/4 teaspoon sugar (for proofing)\u003c/li>\n\u003c/ul>\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>1. Sift both flours into a large mixing bowl and add the salt.\u003c/p>\n\u003cp>2. Warm the water to 120 degrees F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"560\" class=\"alignnone size-full wp-image-54151\">\u003c/a>\u003c/p>\n\u003cp>3. Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54150\">\u003c/a>\u003c/p>\n\u003cp>4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.\u003c/p>\n\u003cp>5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54148\">\u003c/a>\u003c/p>\n\u003cp>6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spicy Sweet Potato Hash and Eggs",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I love one-pan meals. No particular reason why as I actually enjoy doing dishes but cooking a meal all in one pan feels great, like I cheated somehow. You know?\u003c/p>\n\u003cp>This breakfast-y meal is a favorite of mine. Not only perfect in the morning, but it is also great as a quick dinner. It's hearty, fairly healthy and extremely tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Sweet Potato Hash and Eggs\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large sweet potatoes\u003c/li>\n\u003cli>2 serrano chiles\u003c/li>\n\u003cli>1 small red onion\u003c/li>\n\u003cli>3 cloves of garlic\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Begin by cutting the sweet potato into 1/2\" cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these piece much easier to work with. I then cut the halves into 1/2\" slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\" alt=\"Sweet Potatoes\" title=\"Sweet Potatoes\" width=\"560\" class=\"alignnone size-full wp-image-54022\">\u003c/a>\u003c/p>\n\u003cp>2. Trim the garlic and mince it along with the serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only one serrano.\u003c/p>\n\u003cp>3. Peel and chop the onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\" alt=\"Red Onions\" title=\"Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54021\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\" alt=\"Chopped Onions, Garlic and Serranos\" title=\"Chopped Onions, Garlic and Serranos\" width=\"560\" class=\"alignnone size-full wp-image-54020\">\u003c/a>\u003c/p>\n\u003cp>4. In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it. \u003c/p>\n\u003cp>5. Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\" alt=\"Sweet Potato Hash\" title=\"Sweet Potato Hash\" width=\"560\" class=\"alignnone size-full wp-image-54019\">\u003c/a>\u003c/p>\n\u003cp>6. When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly. \u003c/p>\n\u003cp>7. Place the pan in the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven-safe pan or your going to have one hot mess on your hands. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54017\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love one-pan meals. No particular reason why as I actually enjoy doing dishes but cooking a meal all in one pan feels great, like I cheated somehow. You know?\u003c/p>\n\u003cp>This breakfast-y meal is a favorite of mine. Not only perfect in the morning, but it is also great as a quick dinner. It's hearty, fairly healthy and extremely tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Sweet Potato Hash and Eggs\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large sweet potatoes\u003c/li>\n\u003cli>2 serrano chiles\u003c/li>\n\u003cli>1 small red onion\u003c/li>\n\u003cli>3 cloves of garlic\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\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>1. Begin by cutting the sweet potato into 1/2\" cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these piece much easier to work with. I then cut the halves into 1/2\" slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\" alt=\"Sweet Potatoes\" title=\"Sweet Potatoes\" width=\"560\" class=\"alignnone size-full wp-image-54022\">\u003c/a>\u003c/p>\n\u003cp>2. Trim the garlic and mince it along with the serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only one serrano.\u003c/p>\n\u003cp>3. Peel and chop the onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\" alt=\"Red Onions\" title=\"Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54021\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\" alt=\"Chopped Onions, Garlic and Serranos\" title=\"Chopped Onions, Garlic and Serranos\" width=\"560\" class=\"alignnone size-full wp-image-54020\">\u003c/a>\u003c/p>\n\u003cp>4. In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it. \u003c/p>\n\u003cp>5. Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\" alt=\"Sweet Potato Hash\" title=\"Sweet Potato Hash\" width=\"560\" class=\"alignnone size-full wp-image-54019\">\u003c/a>\u003c/p>\n\u003cp>6. When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly. \u003c/p>\n\u003cp>7. Place the pan in the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven-safe pan or your going to have one hot mess on your hands. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54017\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\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>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Cranberry & Brie Grilled Cheese",
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"content": "\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\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>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beautiful Winter Salads",
"title": "Beautiful Winter Salads",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n",
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"excerpt": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"description": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
