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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"content": "\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\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_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\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_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Pumpkin Doughnut Holes",
"title": "Recipe: Pumpkin Doughnut Holes",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\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/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Toffee Cookies recipe",
"title": "Pumpkin Toffee Cookies recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg 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\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it?",
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"title": "Pumpkin Toffee Cookies recipe | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg 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\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \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/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cast Iron Skillet Cooking: Chicken Marbella recipe",
"title": "Cast Iron Skillet Cooking: Chicken Marbella recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-49op.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-49op.jpg\" alt=\"Chicken Marbella over Couscous\" title=\"Chicken Marbella over Couscous\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49828\">\u003c/a>\u003c/p>\n\u003cp>Cooking in my cast iron skillet…a new chicken recipe to get excited about…sometimes it's about the simple pleasures in life.\u003c/p>\n\u003cp>When I stumbled upon this recipe for \u003ca href=\"http://chezus.com/2011/12/02/chicken-marabella/\">Chicken Marbella\u003c/a>, I knew I’d love it. The combination of \u003cstrong>olives, prunes, and capers\u003c/strong> caught my eye, and indeed, it tasted just lovely. Little did I know, many before me have discovered the wonders of this dish. It is apparently one of the most popular recipes in the \u003ca href=\"http://www.nytimes.com/2009/08/31/dining/31lukins.html\">Silver Palate Cookbook\u003c/a>. Well, where have I been?\u003c/p>\n\u003cp>Not to worry, I’m making up for lost time and have taken to making my version of \u003cstrong>Chicken Marbella\u003c/strong> frequently. What changes have I made? Well, mainly:\u003c/p>\n\u003cul>\n\u003cli>I \u003cstrong>don’t marinate\u003c/strong> the chicken (who has the time or forethought to marinate these days?)\u003c/li>\n\u003cli>I use my trusty \u003cstrong>skillet\u003c/strong> instead of a Dutch oven\u003c/li>\n\u003cli>I give the chicken a \u003cstrong>good sear\u003c/strong> in said skillet before it goes into the oven\u003c/li>\n\u003cli>And, I add slivers of \u003cstrong>onion\u003c/strong> on top which melt down and caramelize beautifully as the chicken cooks.\u003c/li>\n\u003c/ul>\n\u003cp>I stole the idea for adding the onion from another favorite skillet chicken recipe -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/20/tuscan-style-baked-chicken/\">this Tuscan-style number\u003c/a>. In fact, this Chicken Marbella is like the Spanish Costa del Sol bestie to my Tuscan Chicken. Totally different flavor profiles, but similar preparations, and both are utterly delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Chicken Marbella ingredients\" title=\"Chicken Marbella ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49820\">\u003c/a>\u003c/p>\n\u003cp>Each ingredient really plays its part here. The prunes impart a rich, smoky sweetness that is just spot on. \u003cstrong>Note to self:\u003c/strong> prunes are really under appreciated. They are seriously tasty and not to be relegated to strictly “practical” applications.\u003c/p>\n\u003cp>The olives and capers bring great briny saltiness to the party. Lemon and garlic play well with chicken, we already know this. Slices of onion, as I mentioned before, transform into gorgeously caramelized loveliness. Rosemary, oregano, and bay leaves fragrance the dish. Red wine vinegar punches up the acidity. Brown sugar makes everything better. And white wine deglazes all the yummy bits and creates the sauce with zero effort on your end.\u003c/p>\n\u003cp>Here’s a play-by-play of how this dish comes together:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"brown the chicken\" title=\"brown the chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49822\">\u003c/a>\u003c/p>\n\u003cp>First things first, rinse and thoroughly pat dry the chicken pieces. Season both sides with salt and pepper, then sear the chicken in the skillet, skin-side down, until golden brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"skillet chicken\" title=\"skillet chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49823\">\u003c/a>\u003c/p>\n\u003cp>Flip the chicken pieces skin-side up, and add the garlic, prunes, capers, olives, bay leaves, oregano, and rosemary, distributing everything evenly. Juice the lemon quarters over everything and tuck them between the pieces of chicken. It should look good enough to eat at this point, but wait, there’s more!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-19.jpg\" alt=\"scatter onions\" title=\"scatter onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49824\">\u003c/a>\u003c/p>\n\u003cp>Scatter the onion slivers on top.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"add red wine vinegar and evoo\" title=\"add red wine vinegar and evoo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49825\">\u003c/a>\u003c/p>\n\u003cp>Drizzle the olive oil and red wine vinegar over everything.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"add brown sugar\" title=\"add brown sugar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49826\">\u003c/a>\u003c/p>\n\u003cp>Sprinkle on the brown sugar and slide the skillet into the oven for 30 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"add white wine\" title=\"add white wine\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-49821\">\u003c/a>\u003c/p>\n\u003cp>Take the skillet out, and pour the white wine over the chicken (no stirring necessary). I used this \u003ca href=\"http://www.14hands.com/wines/hot_to_trot_white_blend\">white blend\u003c/a> of Chardonnay, Pinot Gris & Viognier from \u003ca href=\"http://www.14hands.com/\">14 Hands\u003c/a>, a Washington State winery. Cover the skillet with foil and put it back in the oven for 1 1/2 hours, until it looks like this…\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-32.jpg\" alt=\"chicken marbella\" title=\"chicken marbella\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49827\">\u003c/a>\u003c/p>\n\u003cp>Top with some finely chopped parsley for hit of something green and fresh, and enjoy! I love serving this with \u003cstrong>couscous\u003c/strong> cooked in \u003cstrong>fresh orange juice\u003c/strong> instead of water. I add some \u003cstrong>orange zest\u003c/strong> to it, and a handful of roughly chopped \u003cstrong>green olives\u003c/strong>. It’s a perfect side dish to go with this Chicken Marbella if I do say so myself.\u003c/p>\n\u003cp>\u003cstrong>Skillet Chicken Marbella\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An updated take on this classic chicken dish, you fall in love with the sweet, salty, subtly smoky combination of prunes, olives, and capers all over again with this skillet version.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 2 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 chicken quarters (legs and thighs)\u003c/li>\n\u003cli>1 medium onion\u003c/li>\n\u003cli>6 garlic cloves\u003c/li>\n\u003cli>1/2 cup pitted prunes, cut in half\u003c/li>\n\u003cli>1/4 cup capers\u003c/li>\n\u003cli>1/4 cup pitted Spanish green olives\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 tablespoons dried oregano\u003c/li>\n\u003cli>3 sprigs rosemary\u003c/li>\n\u003cli>1 lemon, quartered\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 cup red wine vinegar\u003c/li>\n\u003cli>1/4 cup brown sugar\u003c/li>\n\u003cli>1/2 cup white wine (whatever you plan on drinking with this meal will do just fine)\u003c/li>\n\u003cli>A handful of fresh parsley, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Season both sides with a sprinkling of Kosher salt and freshly ground pepper. Pour a little olive oil in a skillet (or Dutch oven) and place over high heat. Pan-sear the chicken skin-side down, until golden brown.\u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic.\u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the garlic, prunes, capers, olives, bay leaves, oregano, and rosemary, distributing everything evenly. Juice the lemon quarters over everything (catching and discarding any seeds) and tuck them between the pieces of chicken. Scatter the onion slivers on top.\u003c/li>\n\u003cli>Mix together the olive oil and red wine vinegar. Drizzle this over everything. Evenly sprinkle the brown sugar over the top and slide the skillet/Dutch oven into the oven for 30 minutes.\u003c/li>\n\u003cli>Pour the white wine over the chicken (no stirring necessary), and cover with foil or lid. Continue cooking for 1 1/2 hours.\u003c/li>\n\u003cli>Remove from the oven. Top with parsley and serve.\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/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-49op.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-49op.jpg\" alt=\"Chicken Marbella over Couscous\" title=\"Chicken Marbella over Couscous\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49828\">\u003c/a>\u003c/p>\n\u003cp>Cooking in my cast iron skillet…a new chicken recipe to get excited about…sometimes it's about the simple pleasures in life.\u003c/p>\n\u003cp>When I stumbled upon this recipe for \u003ca href=\"http://chezus.com/2011/12/02/chicken-marabella/\">Chicken Marbella\u003c/a>, I knew I’d love it. The combination of \u003cstrong>olives, prunes, and capers\u003c/strong> caught my eye, and indeed, it tasted just lovely. Little did I know, many before me have discovered the wonders of this dish. It is apparently one of the most popular recipes in the \u003ca href=\"http://www.nytimes.com/2009/08/31/dining/31lukins.html\">Silver Palate Cookbook\u003c/a>. Well, where have I been?\u003c/p>\n\u003cp>Not to worry, I’m making up for lost time and have taken to making my version of \u003cstrong>Chicken Marbella\u003c/strong> frequently. What changes have I made? Well, mainly:\u003c/p>\n\u003cul>\n\u003cli>I \u003cstrong>don’t marinate\u003c/strong> the chicken (who has the time or forethought to marinate these days?)\u003c/li>\n\u003cli>I use my trusty \u003cstrong>skillet\u003c/strong> instead of a Dutch oven\u003c/li>\n\u003cli>I give the chicken a \u003cstrong>good sear\u003c/strong> in said skillet before it goes into the oven\u003c/li>\n\u003cli>And, I add slivers of \u003cstrong>onion\u003c/strong> on top which melt down and caramelize beautifully as the chicken cooks.\u003c/li>\n\u003c/ul>\n\u003cp>I stole the idea for adding the onion from another favorite skillet chicken recipe -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/20/tuscan-style-baked-chicken/\">this Tuscan-style number\u003c/a>. In fact, this Chicken Marbella is like the Spanish Costa del Sol bestie to my Tuscan Chicken. Totally different flavor profiles, but similar preparations, and both are utterly delicious.\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/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Chicken Marbella ingredients\" title=\"Chicken Marbella ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49820\">\u003c/a>\u003c/p>\n\u003cp>Each ingredient really plays its part here. The prunes impart a rich, smoky sweetness that is just spot on. \u003cstrong>Note to self:\u003c/strong> prunes are really under appreciated. They are seriously tasty and not to be relegated to strictly “practical” applications.\u003c/p>\n\u003cp>The olives and capers bring great briny saltiness to the party. Lemon and garlic play well with chicken, we already know this. Slices of onion, as I mentioned before, transform into gorgeously caramelized loveliness. Rosemary, oregano, and bay leaves fragrance the dish. Red wine vinegar punches up the acidity. Brown sugar makes everything better. And white wine deglazes all the yummy bits and creates the sauce with zero effort on your end.\u003c/p>\n\u003cp>Here’s a play-by-play of how this dish comes together:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"brown the chicken\" title=\"brown the chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49822\">\u003c/a>\u003c/p>\n\u003cp>First things first, rinse and thoroughly pat dry the chicken pieces. Season both sides with salt and pepper, then sear the chicken in the skillet, skin-side down, until golden brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"skillet chicken\" title=\"skillet chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49823\">\u003c/a>\u003c/p>\n\u003cp>Flip the chicken pieces skin-side up, and add the garlic, prunes, capers, olives, bay leaves, oregano, and rosemary, distributing everything evenly. Juice the lemon quarters over everything and tuck them between the pieces of chicken. It should look good enough to eat at this point, but wait, there’s more!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-19.jpg\" alt=\"scatter onions\" title=\"scatter onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49824\">\u003c/a>\u003c/p>\n\u003cp>Scatter the onion slivers on top.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"add red wine vinegar and evoo\" title=\"add red wine vinegar and evoo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49825\">\u003c/a>\u003c/p>\n\u003cp>Drizzle the olive oil and red wine vinegar over everything.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"add brown sugar\" title=\"add brown sugar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49826\">\u003c/a>\u003c/p>\n\u003cp>Sprinkle on the brown sugar and slide the skillet into the oven for 30 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"add white wine\" title=\"add white wine\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-49821\">\u003c/a>\u003c/p>\n\u003cp>Take the skillet out, and pour the white wine over the chicken (no stirring necessary). I used this \u003ca href=\"http://www.14hands.com/wines/hot_to_trot_white_blend\">white blend\u003c/a> of Chardonnay, Pinot Gris & Viognier from \u003ca href=\"http://www.14hands.com/\">14 Hands\u003c/a>, a Washington State winery. Cover the skillet with foil and put it back in the oven for 1 1/2 hours, until it looks like this…\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-skillet-chicken-marbella-stephanie-hua-lick-my-spoon-32.jpg\" alt=\"chicken marbella\" title=\"chicken marbella\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-49827\">\u003c/a>\u003c/p>\n\u003cp>Top with some finely chopped parsley for hit of something green and fresh, and enjoy! I love serving this with \u003cstrong>couscous\u003c/strong> cooked in \u003cstrong>fresh orange juice\u003c/strong> instead of water. I add some \u003cstrong>orange zest\u003c/strong> to it, and a handful of roughly chopped \u003cstrong>green olives\u003c/strong>. It’s a perfect side dish to go with this Chicken Marbella if I do say so myself.\u003c/p>\n\u003cp>\u003cstrong>Skillet Chicken Marbella\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An updated take on this classic chicken dish, you fall in love with the sweet, salty, subtly smoky combination of prunes, olives, and capers all over again with this skillet version.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 2 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 chicken quarters (legs and thighs)\u003c/li>\n\u003cli>1 medium onion\u003c/li>\n\u003cli>6 garlic cloves\u003c/li>\n\u003cli>1/2 cup pitted prunes, cut in half\u003c/li>\n\u003cli>1/4 cup capers\u003c/li>\n\u003cli>1/4 cup pitted Spanish green olives\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 tablespoons dried oregano\u003c/li>\n\u003cli>3 sprigs rosemary\u003c/li>\n\u003cli>1 lemon, quartered\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 cup red wine vinegar\u003c/li>\n\u003cli>1/4 cup brown sugar\u003c/li>\n\u003cli>1/2 cup white wine (whatever you plan on drinking with this meal will do just fine)\u003c/li>\n\u003cli>A handful of fresh parsley, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Season both sides with a sprinkling of Kosher salt and freshly ground pepper. Pour a little olive oil in a skillet (or Dutch oven) and place over high heat. Pan-sear the chicken skin-side down, until golden brown.\u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic.\u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the garlic, prunes, capers, olives, bay leaves, oregano, and rosemary, distributing everything evenly. Juice the lemon quarters over everything (catching and discarding any seeds) and tuck them between the pieces of chicken. Scatter the onion slivers on top.\u003c/li>\n\u003cli>Mix together the olive oil and red wine vinegar. Drizzle this over everything. Evenly sprinkle the brown sugar over the top and slide the skillet/Dutch oven into the oven for 30 minutes.\u003c/li>\n\u003cli>Pour the white wine over the chicken (no stirring necessary), and cover with foil or lid. Continue cooking for 1 1/2 hours.\u003c/li>\n\u003cli>Remove from the oven. Top with parsley and serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pomegranate Limeade Popsicle Recipe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?",
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"description": "Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Creamy Avocado Pesto Recipe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ",
"title": "Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n",
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"excerpt": "Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \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/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spicy Margarita with Jalapeño and Cilantro",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n[aside postID='bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\n\u003cp>http://www.youtube.com/embed/mdpOA8xEwVc\u003c/p>\n\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Garden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, plus keeps it feeling fresh and crisp so you can drink many more than you should! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mdpOA8xEwVc'\n title='//www.youtube.com/embed/mdpOA8xEwVc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \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/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frozen Key Lime Pie",
"title": "Frozen Key Lime Pie",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47705\">\u003c/a>\u003c/p>\n\u003cp>This \u003cstrong>Frozen Key Lime Pie\u003c/strong> is a sure thing. I have yet to meet a person who hasn’t died over this. \u003c/p>\n\u003cp>This is the kind of dessert that turns heads. It’s the kind of dessert that disappears 2.5 seconds after it hits the table, even after everyone is stuffed from a full meal. This \u003cstrong>Frozen Key Lime Pie\u003c/strong> will elicit moans and lip smacking, and a cacophony of utensils scraping up every last bit from the plate. This pretty little number is going to win you a lot of friends this summer. \u003c/p>\n\u003cp>Come to think of it? You should probably just plan a party right now so you have an excuse to make this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"limes for key lime pie\" title=\"limes for key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47701\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cool \u003cstrong>key lime custard\u003c/strong> filling is sweet, tart, and refreshing. Billowing poufs of \u003cstrong>vanilla whipped cream\u003c/strong> brings an impressive volume to the dessert. The \u003cstrong>graham cracker crust\u003c/strong> is crunchy and buttery. And best of all, you can make it all ahead of time. Just pull it out of the freezer when you’re ready for dessert…and look like a totally put together rock star of a hostess.\u003c/p>\n\u003cp>Oh, this ridiculously delicious, beautiful dessert? I just whipped it up. No biggie… \u003c/p>\n\u003cp>(Cue: shower of adoration and kisses). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47694\">\u003c/a>\u003c/p>\n\u003cp>It all starts with the crust. I’ve never been able to resist a \u003cstrong>graham cracker crust\u003c/strong>. Guaranteed delicious and super easy to make. Simply combine graham cracker crumbs, sugar, and melted butter, and press it all into a pie pan.\u003c/p>\n\u003cp>In the interest of presentation, I find that using a foil pan makes it easy to lift the pie out and make clean slices. I’ve also made this in a springform pan before with good results (although then it becomes more of a Frozen Key Lime Cake...semantics). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47696\">\u003c/a>\u003c/p>\n\u003cp>Bake the crust for 10 minutes, then allow it to cool while you make the filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Makings of key lime pie\" title=\"Makings of key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47697\">\u003c/a>\u003c/p>\n\u003cp>For the filling, you need a can of sweetened condensed milk, a bunch of limes, sugar, and six eggs at room temperature. \u003cem>(Here’s a tip: if you don’t have time to let the eggs come to room temp, just soak them in a bowl of warm water for a few minutes.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47698\">\u003c/a>\u003c/p>\n\u003cp>You’ll only need the yolks for this recipe, so save the whites for a dino-sized egg white omelet tomorrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47699\">\u003c/a>\u003c/p>\n\u003cp>Go ahead, just use your hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Separated eggs\" title=\"Separated eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47700\">\u003c/a>\u003c/p>\n\u003cp>Once you have all six yolks set aside, whisk them together with the sugar and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"lime custard\" title=\"lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47702\">\u003c/a>\u003c/p>\n\u003cp>Make a double boiler by setting the bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture is thickened and frothy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"Lime custard\" title=\"Lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47703\">\u003c/a>\u003c/p>\n\u003cp>Now whisk it together with the condensed milk and lime zest, and stir until everything is combined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47704\">\u003c/a>\u003c/p>\n\u003cp>Pour the filling into the cooled pie shell.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47706\">\u003c/a>\u003c/p>\n\u003cp>Now for the copious amounts of sweet vanilla whipped cream. There’s nothing like real whipped cream made with nothing but heavy cream, vanilla, sugar, and air. Creamy dreamy.\u003c/p>\n\u003cp>Stick the whole thing in the ol’ icebox and forget about it until it’s time for dessert! (...and adoration...and kisses.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47693\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Frozen Key Lime Pie\u003c/strong>\u003cbr>\n\u003cem>This Frozen Key Lime Pie is a sure thing. I have yet to meet a person who hasn’t died over this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. And best of all, you can make it all ahead of time.\u003cbr>\n(Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html\">Barefoot Contessa Family Style\u003c/a>, 2002).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> (1) 9-inch pie, about 8 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Inactive Prep Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours, 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the crust:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups graham cracker crumbs (about 10 crackers)\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the filling:\u003c/em>\u003c/strong>\u003cbr>\n6 extra-large egg yolks, at room temperature\u003cbr>\n1/4 cup sugar\u003cbr>\n1 (14-ounce) can sweetened condensed milk\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n3/4 cup freshly squeezed lime juice (4 to 5 limes)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the topping:\u003c/em>\u003c/strong>\u003cbr>\n2 cups (1 pint) cold heavy cream\u003cbr>\n1/2 cup powdered sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\nThin lime wedges for garnishing\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. (Note: I find that using a foil pan makes it easy to lift the pie out and cut neatly for presentation when it’s done. I’ve also made this in a springform pan before with good results.) Bake for 10 minutes. Allow to cool completely.\u003c/li>\n\u003cli>For the filling, in a medium heatproof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture thickened and frothy (about 5 minutes).\u003c/li>\n\u003cli>Remove bowl from heat, and whisk in the condensed milk and lime zest until well combined. Pour into the cooled pie shell.\u003c/li>\n\u003cli>For the topping, beat the heavy cream on high speed in a large bowl until soft peaks form. Add the powdered sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices.\u003c/li>\n\u003cli>Freeze until firm (at least 4 hours, or overnight). Remove from the freezer 10 minutes before serving. If you used a foil pan, the pie should lift right out, or you can snip the edges of the pan with a pair of scissors to help remove it. If you used a springform pan, run a knife around the edges, then pop it open.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "This is the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. Best of all, you can make it all ahead of time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47705\">\u003c/a>\u003c/p>\n\u003cp>This \u003cstrong>Frozen Key Lime Pie\u003c/strong> is a sure thing. I have yet to meet a person who hasn’t died over this. \u003c/p>\n\u003cp>This is the kind of dessert that turns heads. It’s the kind of dessert that disappears 2.5 seconds after it hits the table, even after everyone is stuffed from a full meal. This \u003cstrong>Frozen Key Lime Pie\u003c/strong> will elicit moans and lip smacking, and a cacophony of utensils scraping up every last bit from the plate. This pretty little number is going to win you a lot of friends this summer. \u003c/p>\n\u003cp>Come to think of it? You should probably just plan a party right now so you have an excuse to make this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"limes for key lime pie\" title=\"limes for key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47701\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cool \u003cstrong>key lime custard\u003c/strong> filling is sweet, tart, and refreshing. Billowing poufs of \u003cstrong>vanilla whipped cream\u003c/strong> brings an impressive volume to the dessert. The \u003cstrong>graham cracker crust\u003c/strong> is crunchy and buttery. And best of all, you can make it all ahead of time. Just pull it out of the freezer when you’re ready for dessert…and look like a totally put together rock star of a hostess.\u003c/p>\n\u003cp>Oh, this ridiculously delicious, beautiful dessert? I just whipped it up. No biggie… \u003c/p>\n\u003cp>(Cue: shower of adoration and kisses). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47694\">\u003c/a>\u003c/p>\n\u003cp>It all starts with the crust. I’ve never been able to resist a \u003cstrong>graham cracker crust\u003c/strong>. Guaranteed delicious and super easy to make. Simply combine graham cracker crumbs, sugar, and melted butter, and press it all into a pie pan.\u003c/p>\n\u003cp>In the interest of presentation, I find that using a foil pan makes it easy to lift the pie out and make clean slices. I’ve also made this in a springform pan before with good results (although then it becomes more of a Frozen Key Lime Cake...semantics). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47696\">\u003c/a>\u003c/p>\n\u003cp>Bake the crust for 10 minutes, then allow it to cool while you make the filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Makings of key lime pie\" title=\"Makings of key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47697\">\u003c/a>\u003c/p>\n\u003cp>For the filling, you need a can of sweetened condensed milk, a bunch of limes, sugar, and six eggs at room temperature. \u003cem>(Here’s a tip: if you don’t have time to let the eggs come to room temp, just soak them in a bowl of warm water for a few minutes.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47698\">\u003c/a>\u003c/p>\n\u003cp>You’ll only need the yolks for this recipe, so save the whites for a dino-sized egg white omelet tomorrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47699\">\u003c/a>\u003c/p>\n\u003cp>Go ahead, just use your hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Separated eggs\" title=\"Separated eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47700\">\u003c/a>\u003c/p>\n\u003cp>Once you have all six yolks set aside, whisk them together with the sugar and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"lime custard\" title=\"lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47702\">\u003c/a>\u003c/p>\n\u003cp>Make a double boiler by setting the bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture is thickened and frothy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"Lime custard\" title=\"Lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47703\">\u003c/a>\u003c/p>\n\u003cp>Now whisk it together with the condensed milk and lime zest, and stir until everything is combined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47704\">\u003c/a>\u003c/p>\n\u003cp>Pour the filling into the cooled pie shell.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47706\">\u003c/a>\u003c/p>\n\u003cp>Now for the copious amounts of sweet vanilla whipped cream. There’s nothing like real whipped cream made with nothing but heavy cream, vanilla, sugar, and air. Creamy dreamy.\u003c/p>\n\u003cp>Stick the whole thing in the ol’ icebox and forget about it until it’s time for dessert! (...and adoration...and kisses.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47693\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Frozen Key Lime Pie\u003c/strong>\u003cbr>\n\u003cem>This Frozen Key Lime Pie is a sure thing. I have yet to meet a person who hasn’t died over this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. And best of all, you can make it all ahead of time.\u003cbr>\n(Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html\">Barefoot Contessa Family Style\u003c/a>, 2002).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> (1) 9-inch pie, about 8 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Inactive Prep Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours, 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the crust:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups graham cracker crumbs (about 10 crackers)\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the filling:\u003c/em>\u003c/strong>\u003cbr>\n6 extra-large egg yolks, at room temperature\u003cbr>\n1/4 cup sugar\u003cbr>\n1 (14-ounce) can sweetened condensed milk\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n3/4 cup freshly squeezed lime juice (4 to 5 limes)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the topping:\u003c/em>\u003c/strong>\u003cbr>\n2 cups (1 pint) cold heavy cream\u003cbr>\n1/2 cup powdered sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\nThin lime wedges for garnishing\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. (Note: I find that using a foil pan makes it easy to lift the pie out and cut neatly for presentation when it’s done. I’ve also made this in a springform pan before with good results.) Bake for 10 minutes. Allow to cool completely.\u003c/li>\n\u003cli>For the filling, in a medium heatproof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture thickened and frothy (about 5 minutes).\u003c/li>\n\u003cli>Remove bowl from heat, and whisk in the condensed milk and lime zest until well combined. Pour into the cooled pie shell.\u003c/li>\n\u003cli>For the topping, beat the heavy cream on high speed in a large bowl until soft peaks form. Add the powdered sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices.\u003c/li>\n\u003cli>Freeze until firm (at least 4 hours, or overnight). Remove from the freezer 10 minutes before serving. If you used a foil pan, the pie should lift right out, or you can snip the edges of the pan with a pair of scissors to help remove it. If you used a springform pan, run a knife around the edges, then pop it open.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines",
"title": "Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n",
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"excerpt": "Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \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/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Flaming Caprese Salad with Peaches, Mozzarella and Bourbon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n",
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"excerpt": " I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \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/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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