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"content": "\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mom’s Cranberry Apricot Scones",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\" alt=\"Mom’s Cranberry Apricot Scones\" title=\"Mom’s Cranberry Apricot Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50132\">\u003c/a>\u003c/p>\n\u003cp>I’ve been feeling a little under the weather lately, and when I get this way I find that I always crave the foods that remind me of home. This morning I woke up thinking about the delicious \u003cstrong>Cranberry Apricot Scones\u003c/strong> my mom makes. Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\" alt=\"Scones\" title=\"Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50136\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Mom’s Cranberry Apricot Scones\u003c/strong>\u003cbr>\n\u003cem>These scones make a lovely breakfast and are surprisingly easy to make.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 large scones\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 c. all purpose flour\u003c/li>\n\u003cli>1/2 c. rolled oats\u003c/li>\n\u003cli>1/2 c. sugar\u003c/li>\n\u003cli>3/4 tsp. baking powder\u003c/li>\n\u003cli>3/4 tsp. baking soda\u003c/li>\n\u003cli>1/4 tsp. salt\u003c/li>\n\u003cli>1 stick cold unsalted butter\u003c/li>\n\u003cli>1/2 c. dried cranberries\u003c/li>\n\u003cli>1/2 c. dried apricots, chopped\u003c/li>\n\u003cli>1/2 c. pecans, chopped\u003c/li>\n\u003cli>3/4 c. buttermilk (* a trick if you don’t have any buttermilk on hand, you can substitute with 3/4 c. milk plus 1 tbsp. white vinegar)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 375 degrees F.\u003c/li>\n\u003cli>In a bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.\u003c/li>\n\u003cli>Cut the cold butter into the dry ingredients until dough is crumbly. If you have a food processor, you can whir this up in a flash. If you’re like me and are without one, no worries, your trusty hands (or pastry cutter) will do just fine.\u003c/li>\n\u003cli>Fold in the cranberries, chopped apricots and chopped nuts.\u003c/li>\n\u003cli>Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it, or else your airy scones will come out more like hockey pucks.\u003c/li>\n\u003cli>On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.\u003c/li>\n\u003cli>Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash (one egg beaten) or cream if you prefer. I like egg because I think it results in a better golden color.\u003c/li>\n\u003cli>Bake for about 25 minutes, or until the edges are lightly browned. Cool on a wire rack. Eat while still warm!\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\" alt=\"Mom’s Cranberry Apricot Scones\" title=\"Mom’s Cranberry Apricot Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50132\">\u003c/a>\u003c/p>\n\u003cp>I’ve been feeling a little under the weather lately, and when I get this way I find that I always crave the foods that remind me of home. This morning I woke up thinking about the delicious \u003cstrong>Cranberry Apricot Scones\u003c/strong> my mom makes. Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\" alt=\"Scones\" title=\"Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50136\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Mom’s Cranberry Apricot Scones\u003c/strong>\u003cbr>\n\u003cem>These scones make a lovely breakfast and are surprisingly easy to make.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 large scones\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 c. all purpose flour\u003c/li>\n\u003cli>1/2 c. rolled oats\u003c/li>\n\u003cli>1/2 c. sugar\u003c/li>\n\u003cli>3/4 tsp. baking powder\u003c/li>\n\u003cli>3/4 tsp. baking soda\u003c/li>\n\u003cli>1/4 tsp. salt\u003c/li>\n\u003cli>1 stick cold unsalted butter\u003c/li>\n\u003cli>1/2 c. dried cranberries\u003c/li>\n\u003cli>1/2 c. dried apricots, chopped\u003c/li>\n\u003cli>1/2 c. pecans, chopped\u003c/li>\n\u003cli>3/4 c. buttermilk (* a trick if you don’t have any buttermilk on hand, you can substitute with 3/4 c. milk plus 1 tbsp. white vinegar)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 375 degrees F.\u003c/li>\n\u003cli>In a bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.\u003c/li>\n\u003cli>Cut the cold butter into the dry ingredients until dough is crumbly. If you have a food processor, you can whir this up in a flash. If you’re like me and are without one, no worries, your trusty hands (or pastry cutter) will do just fine.\u003c/li>\n\u003cli>Fold in the cranberries, chopped apricots and chopped nuts.\u003c/li>\n\u003cli>Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it, or else your airy scones will come out more like hockey pucks.\u003c/li>\n\u003cli>On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.\u003c/li>\n\u003cli>Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash (one egg beaten) or cream if you prefer. I like egg because I think it results in a better golden color.\u003c/li>\n\u003cli>Bake for about 25 minutes, or until the edges are lightly browned. Cool on a wire rack. Eat while still warm!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ricotta Stuffed Sweet Potato Pancakes",
"title": "Ricotta Stuffed Sweet Potato Pancakes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"title": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Kim O'Donnel, author of The Meat Lover's Meatless Celebrations, dishes with Sarah Henry about serving a fun, festive holiday feast without the beast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Stuffing Balls",
"title": "Thanksgiving Stuffing Balls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search of the Chocolate Persimmon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/11/2012-11-16b-tcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Cookie Toss-Up Part II: Michelle Obama",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Cookie Toss-Up: Ann Romney's M&M Cookies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n",
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"excerpt": "What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
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"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Experts Dish on the Art of Pickled Peppers",
"title": "Local Experts Dish on the Art of Pickled Peppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
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"description": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"title": "Local Experts Dish on the Art of Pickled Peppers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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