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"content": "\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n[aside tag='holiday-recipes' num='2' label='More Holiday Recipes']\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oolong Tea Snack Cake",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n[aside postID='bayareabites_131685,bayareabites_123197' label='More Dessert Recipes']\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any time of day!\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_135206,bayareabites_131564' label='More Holiday Recipes']\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n[aside postID='bayareabites_121797,bayareabites_131377' label='More Thanksgiving Inspiration']\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Find Both Flavor and Health Benefits With Meen Kulambu",
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"content": "\u003cp>[aside postID='bayareabites_99587,food_1331628' label='Find More Fish on KQED']\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets",
"title": "Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nThis was one of the original Jardinière recipes when we opened in 1997. The bright, sweet acidity of the Meyer lemon, combined with the floral, earthy beets and celery root makes for a lovely, light fall preparation.\u003c/p>\n\u003cp>It remains, to this day, one of my favorite dishes.\u003c/p>\n\u003ch2>Petrale Sole with Olive Oil Braised Celery Root and Roasted Beets\u003c/h2>\n\u003cp>\u003ci>Serves 6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5437.jpg\" alt=\"Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch baby gold beets\u003c/li>\n\u003cli>1 bunch baby chioggia beets\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003cli>½ cup white wine\u003c/li>\n\u003cli>¼ cup vegetable stock\u003c/li>\n\u003cli>1 bulb celery root, cleaned with skin removed and cut into 2-inch long batonnets\u003c/li>\n\u003cli>½ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>Six 6-oz. portions of petrale sole or any white fleshed fish, such as halibut, sole or bass\u003c/li>\n\u003cli>2 tablespoons grapeseed oil\u003c/li>\n\u003cli>Juice and zest of one Meyer lemon\u003c/li>\n\u003cli>1 bunch chervil, washed, leaves picked\u003c/li>\n\u003cli>1 bunch tarragon, picked and lightly chopped\u003c/li>\n\u003cli>1 bunch chives, finely minced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Celery root and beets instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350ºF.\u003c/li>\n\u003cli>Place the beets on a sheet of foil large enough to fully enclose them, drizzle with the olive oil and season well with salt and pepper.\u003c/li>\n\u003cli>Wrap the beets securely in the foil, and place on a sheet pan. Cook until tender throughout, about 35-45 minutes.\u003c/li>\n\u003cli>Allow to cool, then peel and halve or quarter, depending on size. Set aside.\u003c/li>\n\u003cli>In a medium saucepan over medium-high heat, reduce the white wine until almost completely evaporated.\u003c/li>\n\u003cli>Carefully add the vegetable stock; remove from the heat and set aside.\u003c/li>\n\u003cli>Heat a saute pan over medium heat and add 4 tablespoons of the extra-virgin olive oil.\u003c/li>\n\u003cli>Add the celery root; sweat, stirring occasionally, for 3 minutes.\u003c/li>\n\u003cli>Add the stock and wine mixture; cover and cook over medium-low heat until the celery root is tender, about 6-8 minutes.\u003c/li>\n\u003cli>Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Sole Instructions: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Season filets with salt and pepper.\u003c/li>\n\u003cli>Heat a non-stick skillet over medium-high heat until very hot; add the grapeseed oil.\u003c/li>\n\u003cli>Add the filets and cook until the fish begins to brown, about 1 minute. Reduce the heat to medium, turn the fish over, and cook for another minute.\u003c/li>\n\u003cli>Transfer the fish to a platter and keep warm.\u003c/li>\n\u003cli>Add the cooked beets and lemon zest to the celery root mixture and warm through.\u003c/li>\n\u003cli>Add the lemon juice and remaining 4 tablespoons of extra virgin olive oil, shaking the pan to blend the olive oil and stock together.\u003c/li>\n\u003cli>Stir in ½ of the chervil and tarragon and season to taste with salt and pepper.\u003c/li>\n\u003cli>To serve, place a generous spoonful of the vegetable and sauce mixture into a shallow bowl and place a piece of fish on top.\u003c/li>\n\u003cli>Garnish with the remaining chervil, tarragon, and the chives; serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg\" alt=\"Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis was one of the original Jardinière recipes when we opened in 1997. The bright, sweet acidity of the Meyer lemon, combined with the floral, earthy beets and celery root makes for a lovely, light fall preparation.\u003c/p>\n\u003cp>It remains, to this day, one of my favorite dishes.\u003c/p>\n\u003ch2>Petrale Sole with Olive Oil Braised Celery Root and Roasted Beets\u003c/h2>\n\u003cp>\u003ci>Serves 6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5437.jpg\" alt=\"Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch baby gold beets\u003c/li>\n\u003cli>1 bunch baby chioggia beets\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003cli>½ cup white wine\u003c/li>\n\u003cli>¼ cup vegetable stock\u003c/li>\n\u003cli>1 bulb celery root, cleaned with skin removed and cut into 2-inch long batonnets\u003c/li>\n\u003cli>½ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>Six 6-oz. portions of petrale sole or any white fleshed fish, such as halibut, sole or bass\u003c/li>\n\u003cli>2 tablespoons grapeseed oil\u003c/li>\n\u003cli>Juice and zest of one Meyer lemon\u003c/li>\n\u003cli>1 bunch chervil, washed, leaves picked\u003c/li>\n\u003cli>1 bunch tarragon, picked and lightly chopped\u003c/li>\n\u003cli>1 bunch chives, finely minced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Celery root and beets instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350ºF.\u003c/li>\n\u003cli>Place the beets on a sheet of foil large enough to fully enclose them, drizzle with the olive oil and season well with salt and pepper.\u003c/li>\n\u003cli>Wrap the beets securely in the foil, and place on a sheet pan. Cook until tender throughout, about 35-45 minutes.\u003c/li>\n\u003cli>Allow to cool, then peel and halve or quarter, depending on size. Set aside.\u003c/li>\n\u003cli>In a medium saucepan over medium-high heat, reduce the white wine until almost completely evaporated.\u003c/li>\n\u003cli>Carefully add the vegetable stock; remove from the heat and set aside.\u003c/li>\n\u003cli>Heat a saute pan over medium heat and add 4 tablespoons of the extra-virgin olive oil.\u003c/li>\n\u003cli>Add the celery root; sweat, stirring occasionally, for 3 minutes.\u003c/li>\n\u003cli>Add the stock and wine mixture; cover and cook over medium-low heat until the celery root is tender, about 6-8 minutes.\u003c/li>\n\u003cli>Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Sole Instructions: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Season filets with salt and pepper.\u003c/li>\n\u003cli>Heat a non-stick skillet over medium-high heat until very hot; add the grapeseed oil.\u003c/li>\n\u003cli>Add the filets and cook until the fish begins to brown, about 1 minute. Reduce the heat to medium, turn the fish over, and cook for another minute.\u003c/li>\n\u003cli>Transfer the fish to a platter and keep warm.\u003c/li>\n\u003cli>Add the cooked beets and lemon zest to the celery root mixture and warm through.\u003c/li>\n\u003cli>Add the lemon juice and remaining 4 tablespoons of extra virgin olive oil, shaking the pan to blend the olive oil and stock together.\u003c/li>\n\u003cli>Stir in ½ of the chervil and tarragon and season to taste with salt and pepper.\u003c/li>\n\u003cli>To serve, place a generous spoonful of the vegetable and sauce mixture into a shallow bowl and place a piece of fish on top.\u003c/li>\n\u003cli>Garnish with the remaining chervil, tarragon, and the chives; serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg\" alt=\"Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Meatless Kofta",
"title": "Celebrity Chefs Recipes: Traci Des Jardins's Meatless Kofta",
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"content": "\u003cp>[aside postID='bayareabites_133876,bayareabites_131145' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003c/p>\n\u003cp>This is a recipe which can be made with plant-based meat (Impossible, Beyond, etc.), ground beef or ground lamb, each with equally delicious results.\u003c/p>\n\u003cp>This is easy to prep and a very satisfying meal. You could serve them as a snack or as a main course with salad, cucumbers, hummus and pita for a delicious full meal!\u003c/p>\n\u003ch2>Meatless Kofta\u003c/h2>\n\u003cp>\u003ci>Serves 4\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134455\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5409.jpg\" alt=\"Traci Des Jardins's Meatless Kofta\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Meatless Kofta \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 lb plant-based meat of your choice\u003c/li>\n\u003cli>1 ½ teaspoons salt\u003c/li>\n\u003cli>2 shallots, finely minced, about 2 tablespoons\u003c/li>\n\u003cli>1-2 cloves very fresh garlic, grated on a microplane\u003c/li>\n\u003cli>½ cup chopped parsley\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>1 ½ teaspoon smoked paprika\u003c/li>\n\u003cli>1 ½ teaspoon ground cumin (toasted)\u003c/li>\n\u003cli>1 ½ teaspoon ground coriander (toasted)\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>¼ teaspoon ground pepper\u003c/li>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>Mint leaves, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place all ingredients into a bowl, mix thoroughly.\u003c/li>\n\u003cli>Form mixture into slightly flat football-shaped kofta, about the size of a small golf ball.\u003c/li>\n\u003cli>Grill on a hot grill or in a pan over high heat on all sides until golden brown, about 4-5 minutes.\u003c/li>\n\u003cli>To serve, spread a dollop of the yogurt sauce on a plate, arrange kofta on top; garnish with torn mint leaves.\u003c/li>\n\u003c/ol>\n\u003ch2>Yogurt Sauce:\u003c/h2>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup plain Greek style or drained yogurt\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Pinch of espelette pepper or cayenne\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>½ ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, combine all the ingredients and mix well. Taste and adjust the seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134457\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5428.jpg\" alt=\"Traci Des Jardins holds a plate of her meatless kofta.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her meatless kofta. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Traci Des Jardins teaches you how to use plant-based meat for a satisfying, vegetarian-friendly take on the kofta, a fragrant, spiced meatball.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003c/p>\n\u003cp>This is a recipe which can be made with plant-based meat (Impossible, Beyond, etc.), ground beef or ground lamb, each with equally delicious results.\u003c/p>\n\u003cp>This is easy to prep and a very satisfying meal. You could serve them as a snack or as a main course with salad, cucumbers, hummus and pita for a delicious full meal!\u003c/p>\n\u003ch2>Meatless Kofta\u003c/h2>\n\u003cp>\u003ci>Serves 4\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134455\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5409.jpg\" alt=\"Traci Des Jardins's Meatless Kofta\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Meatless Kofta \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 lb plant-based meat of your choice\u003c/li>\n\u003cli>1 ½ teaspoons salt\u003c/li>\n\u003cli>2 shallots, finely minced, about 2 tablespoons\u003c/li>\n\u003cli>1-2 cloves very fresh garlic, grated on a microplane\u003c/li>\n\u003cli>½ cup chopped parsley\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>1 ½ teaspoon smoked paprika\u003c/li>\n\u003cli>1 ½ teaspoon ground cumin (toasted)\u003c/li>\n\u003cli>1 ½ teaspoon ground coriander (toasted)\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>¼ teaspoon ground pepper\u003c/li>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>Mint leaves, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place all ingredients into a bowl, mix thoroughly.\u003c/li>\n\u003cli>Form mixture into slightly flat football-shaped kofta, about the size of a small golf ball.\u003c/li>\n\u003cli>Grill on a hot grill or in a pan over high heat on all sides until golden brown, about 4-5 minutes.\u003c/li>\n\u003cli>To serve, spread a dollop of the yogurt sauce on a plate, arrange kofta on top; garnish with torn mint leaves.\u003c/li>\n\u003c/ol>\n\u003ch2>Yogurt Sauce:\u003c/h2>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup plain Greek style or drained yogurt\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Pinch of espelette pepper or cayenne\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>½ ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, combine all the ingredients and mix well. Taste and adjust the seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134457\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5428.jpg\" alt=\"Traci Des Jardins holds a plate of her meatless kofta.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her meatless kofta. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_123715,bayareabites_131211' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\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>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133852,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Quick Pickled Spring Mushrooms and Vegetables",
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"content": "\u003cp>[aside postID='bayareabites_131211,bayareabites_128103' label='More Spring Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This spring vegetable recipe yields products that are particularly beautiful if they are arranged and pickled in the jar. Depending on the variety of mushrooms, they can be exotic, delicious and quite a novelty. They can also be made with common brown mushrooms—both will create a delightful treat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In this recipe, I use verjus, the not-yet-fermented grape juice used to make wine. Its flavor is highly acidic but less sharp and harsh than vinegar and more wine-friendly. If you cannot find verjus, champagne vinegar can also be used.\u003c/span>\u003c/p>\n\u003ch2>Quick Pickled Spring Mushrooms and Vegetables\u003c/h2>\n\u003cp>\u003cem>Makes about 2 quarts \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5581.jpg\" alt=\"Traci Des Jardins's pickled mushrooms and spring vegetables\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's pickled mushrooms and spring vegetables \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup champagne vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup red verjus\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon whole black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bay leaf\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small red onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bulb fennel, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 carrots, peeled and cut into ⅛ inch slices\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch tarragon, leaves picked\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup flat leaf parsley leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 pound mushrooms (Chanterelles, Morels, Oyster, Crimini, Cinnamon Cap, or a mixture)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Bring the vinegar, water, spices and verjus to a boil. Add sliced fennel, onion, carrots and add salt to taste. Set aside to cool slightly.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a sauté pan, sear the mushrooms in a high smoke point oil (grapeseed, canola, etc.) for about two minutes, or until they have a little color. If using morel mushrooms, cook for 5 minutes and season with a pinch of salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the mushrooms in a bowl. Pour the vegetable-vinegar mixture over and let sit for at least a half hour. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When slightly cool add parsley leaves and tarragon.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store for up to two weeks in the refrigerator. If canned properly, pickles can be stored in the pantry indefinitely. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5605.jpg\" alt=\"Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This spring vegetable recipe yields products that are particularly beautiful if they are arranged and pickled in the jar. Depending on the variety of mushrooms, they can be exotic, delicious and quite a novelty. They can also be made with common brown mushrooms—both will create a delightful treat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In this recipe, I use verjus, the not-yet-fermented grape juice used to make wine. Its flavor is highly acidic but less sharp and harsh than vinegar and more wine-friendly. If you cannot find verjus, champagne vinegar can also be used.\u003c/span>\u003c/p>\n\u003ch2>Quick Pickled Spring Mushrooms and Vegetables\u003c/h2>\n\u003cp>\u003cem>Makes about 2 quarts \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5581.jpg\" alt=\"Traci Des Jardins's pickled mushrooms and spring vegetables\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's pickled mushrooms and spring vegetables \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup champagne vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup red verjus\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon whole black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bay leaf\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small red onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bulb fennel, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 carrots, peeled and cut into ⅛ inch slices\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch tarragon, leaves picked\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup flat leaf parsley leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 pound mushrooms (Chanterelles, Morels, Oyster, Crimini, Cinnamon Cap, or a mixture)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Bring the vinegar, water, spices and verjus to a boil. Add sliced fennel, onion, carrots and add salt to taste. Set aside to cool slightly.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a sauté pan, sear the mushrooms in a high smoke point oil (grapeseed, canola, etc.) for about two minutes, or until they have a little color. If using morel mushrooms, cook for 5 minutes and season with a pinch of salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the mushrooms in a bowl. Pour the vegetable-vinegar mixture over and let sit for at least a half hour. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When slightly cool add parsley leaves and tarragon.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store for up to two weeks in the refrigerator. If canned properly, pickles can be stored in the pantry indefinitely. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5605.jpg\" alt=\"Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131564,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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