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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n",
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"excerpt": "Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Friday Breakfast: Sweet Potato Pancakes",
"title": "Black Friday Breakfast: Sweet Potato Pancakes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19175\" title=\"sweet potato pancakes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\" alt=\"sweet potato pancakes\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Sweet Potato Pancakes with Persimmons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Friday.\u003c/strong> A holiday for bargain-hunters, early birds, and those stricken temporarily insane from the incredible savings. Shop 'til you drop (or shop 'til someone dropkicks you for the last iPad /vacuum cleaner/\u003ca href=\"http://besttoysguide.com/featured/sing-a-ma-jigs-review\">Sing-a-Ma-Jigs\u003c/a>).\u003c/p>\n\u003cp>This year, I'm going to pass on the lines and the crowds of \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1687211_1490626,00.html\">shopping zombies\u003c/a> with their deal-crazed eyes. No 4 am doorbuster for me. No, this girl is going to be sleeping in and waking up to a leisurely breakfast. It will be a shocker if I even change out of my PJs while the sun is still shining.\u003c/p>\n\u003cp>Like you, I'll most definitely have a little tower of Tupperware looming in my fridge. No doubt there will be sweet potatoes in the mix – sweet potato casserole, sweet potato pie, maybe even a baked sweet potato or two. Mash some up (go ahead, include the marshmallows if you must) and combine with the ingredients for your pancakes. Voila! \u003cstrong>Sweet Potato Pancakes\u003c/strong>. Your first Thanksgiving leftovers makeover meal of the day is complete.\u003c/p>\n\u003cp>With some butter and maple syrup coursing through your veins, you are now primed and ready to shuffle your fuzzy slippers on over to the computer and celebrate Black Friday online. Just because you've sworn off the crowds, doesn't mean you need to miss out on all the deals. Welcome to the wonderful world of e-commerce:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Black-Friday-After-Thanksgiving-Sale/b/ref=sv_gb_0?ie=UTF8&node=384082011\">Amazon\u003c/a>: Amazon has been offering \u003cstrong>Black Friday Lightning Deals\u003c/strong> all week, with free shipping to boot. Pick up that \u003ca href=\"http://www.amazon.com/gp/bestsellers/books/6/ref=pd_ts_b_nav\">cookbook\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=breadmaker&x=0&y=0\">breadmaker\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=smoker&x=0&y=0\">smoker\u003c/a> you've had your eye on. If you are so inclined to face the crowds, arm yourself with Amazon's new free iPhone app called \u003ca href=\"http://www.amazon.com/gp/feature.html?docId=aw_ppricecheck_iphone_mobile\">Price Check\u003c/a>, which allows users to make in-store price comparisons by scanning the barcode of a product, taking a picture of an item, or saying the product's name into the phone. If the item is listed on Amazon, the app will display prices sorted from lowest to highest, and allow customers to purchase it right there.\u003c/p>\n\u003cp>\u003ca href=\"http://www1.macys.com/campaign/social?campaign_id=192&channel_id=1&LinkType=Homepage&cm_re=1.2.3-_-HOMEPAGE_INCLUDE_1-_-CATEGORY%20--%205125%20--%20:preview%20now\">Macy's\u003c/a>: Admittedly, the \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2010/11/puppies_kitties_macys_pet_adop.php\">puppies and kitties\u003c/a> in the window at the Union Square Macy's are adorably cuddly, but they'll be there until January 2nd so no need to bum rush them on the busiest shopping day of the year. Black Friday deals will be sold both online and in stores. If you're in the market for some spiffy new kitchen appliances: \u003cstrong>Cuisinart 7-Cup Food Processor\u003c/strong> (on sale for $69.99, reg. $149.99) and \u003cstrong>KitchenAid Classic Stand Mixer\u003c/strong> (on sale for $179.99, reg. $299.99).\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/search_results.php?search_query=black+friday+etsy&search_type=all\">Etsy\u003c/a>: Online marketplace for the homespun and artsy fartsy, find the best Black Friday deals on Etsy by searching the term \"Black Friday Etsy\" on the site. Of note: if you're looking for a unique, quirky \u003ca href=\"http://www.etsy.com/search_results.php?search_query=foodie&search_type=all\">foodie gift\u003c/a>, this is a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackfriday2010.com/ads/best-buy-black-friday-ads\">Best Buy\u003c/a>: The same products promoted in its Thanksgiving Ads will be available online. Best Buy is also offering free shipping on online orders through Dec. 21, excluding laptops, iPads, iPods and some major appliances.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apple.com/shopping-event/?aid=aos-us-bft-fy11\">Apple\u003c/a>: Even the almighty Apple is hopping on the Black Friday gravy train this year. For one day only, select items will be on sale at Apple stores and online.\u003c/p>\n\u003cp>To get the skinny on more Black Friday deals, check out \u003ca href=\"http://www.blackfridayonline.com/\">Black Friday Online\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Sweet Potato Pancakes\u003c/strong>\u003cbr>\n\u003cem>Have some sweet potatoes left over from Thanksgiving? Remix it into this breakfast treat! \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon salt\u003cbr>\n1 ½ cups milk\u003cbr>\n½ cup mashed sweet potato\u003cbr>\n1 egg\u003cbr>\n2 tablespoons melted butter\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat your oven to 200 F (to keep the pancakes warm as you finish each batch).\u003cbr>\n2. Whisk together in a large bowl the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.\u003cbr>\n3. Whisk together in another bowl the wet ingredients: milk, sweet potatoes, egg, melted butter, and vanilla.\u003cbr>\n4. Pour the wet ingredients over the dry ingredients and gently whisk them together until just combined (don't overmix).\u003cbr>\n5. Cook pancakes on a hot, buttered griddle or frying pan until the top of the pancakes bubble a bit, then flip and cook until the underside is lightly browned.\u003cbr>\n6. Keep warm on a foil-lined baking sheet in the warmed oven until all the batter has been used up. Serve with butter and maple syrup.\u003c/p>\n\n",
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"excerpt": "Skip the madness this \u003cstrong>Black Friday\u003c/strong> and take your shopping online while you enjoy a leisurely breakfast of Sweet Potato Pancakes in your jammies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19175\" title=\"sweet potato pancakes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_111_Sweet_potato_pancakes-1.jpg\" alt=\"sweet potato pancakes\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Sweet Potato Pancakes with Persimmons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Friday.\u003c/strong> A holiday for bargain-hunters, early birds, and those stricken temporarily insane from the incredible savings. Shop 'til you drop (or shop 'til someone dropkicks you for the last iPad /vacuum cleaner/\u003ca href=\"http://besttoysguide.com/featured/sing-a-ma-jigs-review\">Sing-a-Ma-Jigs\u003c/a>).\u003c/p>\n\u003cp>This year, I'm going to pass on the lines and the crowds of \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1687211_1490626,00.html\">shopping zombies\u003c/a> with their deal-crazed eyes. No 4 am doorbuster for me. No, this girl is going to be sleeping in and waking up to a leisurely breakfast. It will be a shocker if I even change out of my PJs while the sun is still shining.\u003c/p>\n\u003cp>Like you, I'll most definitely have a little tower of Tupperware looming in my fridge. No doubt there will be sweet potatoes in the mix – sweet potato casserole, sweet potato pie, maybe even a baked sweet potato or two. Mash some up (go ahead, include the marshmallows if you must) and combine with the ingredients for your pancakes. Voila! \u003cstrong>Sweet Potato Pancakes\u003c/strong>. Your first Thanksgiving leftovers makeover meal of the day is complete.\u003c/p>\n\u003cp>With some butter and maple syrup coursing through your veins, you are now primed and ready to shuffle your fuzzy slippers on over to the computer and celebrate Black Friday online. Just because you've sworn off the crowds, doesn't mean you need to miss out on all the deals. Welcome to the wonderful world of e-commerce:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Black-Friday-After-Thanksgiving-Sale/b/ref=sv_gb_0?ie=UTF8&node=384082011\">Amazon\u003c/a>: Amazon has been offering \u003cstrong>Black Friday Lightning Deals\u003c/strong> all week, with free shipping to boot. Pick up that \u003ca href=\"http://www.amazon.com/gp/bestsellers/books/6/ref=pd_ts_b_nav\">cookbook\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=breadmaker&x=0&y=0\">breadmaker\u003c/a>/\u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=smoker&x=0&y=0\">smoker\u003c/a> you've had your eye on. If you are so inclined to face the crowds, arm yourself with Amazon's new free iPhone app called \u003ca href=\"http://www.amazon.com/gp/feature.html?docId=aw_ppricecheck_iphone_mobile\">Price Check\u003c/a>, which allows users to make in-store price comparisons by scanning the barcode of a product, taking a picture of an item, or saying the product's name into the phone. If the item is listed on Amazon, the app will display prices sorted from lowest to highest, and allow customers to purchase it right there.\u003c/p>\n\u003cp>\u003ca href=\"http://www1.macys.com/campaign/social?campaign_id=192&channel_id=1&LinkType=Homepage&cm_re=1.2.3-_-HOMEPAGE_INCLUDE_1-_-CATEGORY%20--%205125%20--%20:preview%20now\">Macy's\u003c/a>: Admittedly, the \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2010/11/puppies_kitties_macys_pet_adop.php\">puppies and kitties\u003c/a> in the window at the Union Square Macy's are adorably cuddly, but they'll be there until January 2nd so no need to bum rush them on the busiest shopping day of the year. Black Friday deals will be sold both online and in stores. If you're in the market for some spiffy new kitchen appliances: \u003cstrong>Cuisinart 7-Cup Food Processor\u003c/strong> (on sale for $69.99, reg. $149.99) and \u003cstrong>KitchenAid Classic Stand Mixer\u003c/strong> (on sale for $179.99, reg. $299.99).\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/search_results.php?search_query=black+friday+etsy&search_type=all\">Etsy\u003c/a>: Online marketplace for the homespun and artsy fartsy, find the best Black Friday deals on Etsy by searching the term \"Black Friday Etsy\" on the site. Of note: if you're looking for a unique, quirky \u003ca href=\"http://www.etsy.com/search_results.php?search_query=foodie&search_type=all\">foodie gift\u003c/a>, this is a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackfriday2010.com/ads/best-buy-black-friday-ads\">Best Buy\u003c/a>: The same products promoted in its Thanksgiving Ads will be available online. Best Buy is also offering free shipping on online orders through Dec. 21, excluding laptops, iPads, iPods and some major appliances.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apple.com/shopping-event/?aid=aos-us-bft-fy11\">Apple\u003c/a>: Even the almighty Apple is hopping on the Black Friday gravy train this year. For one day only, select items will be on sale at Apple stores and online.\u003c/p>\n\u003cp>To get the skinny on more Black Friday deals, check out \u003ca href=\"http://www.blackfridayonline.com/\">Black Friday Online\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Sweet Potato Pancakes\u003c/strong>\u003cbr>\n\u003cem>Have some sweet potatoes left over from Thanksgiving? Remix it into this breakfast treat! \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon salt\u003cbr>\n1 ½ cups milk\u003cbr>\n½ cup mashed sweet potato\u003cbr>\n1 egg\u003cbr>\n2 tablespoons melted butter\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat your oven to 200 F (to keep the pancakes warm as you finish each batch).\u003cbr>\n2. Whisk together in a large bowl the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.\u003cbr>\n3. Whisk together in another bowl the wet ingredients: milk, sweet potatoes, egg, melted butter, and vanilla.\u003cbr>\n4. Pour the wet ingredients over the dry ingredients and gently whisk them together until just combined (don't overmix).\u003cbr>\n5. Cook pancakes on a hot, buttered griddle or frying pan until the top of the pancakes bubble a bit, then flip and cook until the underside is lightly browned.\u003cbr>\n6. Keep warm on a foil-lined baking sheet in the warmed oven until all the batter has been used up. Serve with butter and maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Bay Area Chefs Share How to Remix Thanksgiving Leftovers",
"title": "Five Bay Area Chefs Share How to Remix Thanksgiving Leftovers",
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"content": "\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n",
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"excerpt": "If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Cookbook Review",
"title": "Sunset Cookbook Review",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Bake until bread pulls away from pan sides and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack fro about 15 minutes. Loosen bread from the pans with a knife and invert onto rack. Cool thoroughly before slicing. \u003c/p>\n\n",
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"excerpt": "Sunset magazine publishes \u003cem>The Sunset Cookbook\u003c/em> a five-pound, 800-page irresistible tribute to everything we love to eat out here in the West. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The California Report: The Fine Art of Foraging",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\r\n\r\nHost Scott Shafer sat down with Connie Green to talk about the new book she's written with chef Sarah Scott, called \"The Wild Table.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Dinner, Vegan-Style",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for \u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong> is included plus links to numerous tasty vegan alternative holiday recipes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yosemite Road Trip and Sweet Potato Fries",
"title": "Yosemite Road Trip and Sweet Potato Fries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\u003c/p>\n\n",
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"excerpt": "A stumble upon Cumin-Spiked Sweet Potato Fries during a weekend get-away to Yosemite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chestnut Soup for the Holidays",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n",
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"excerpt": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Thanksgiving Recipes",
"title": "Gluten-Free Thanksgiving Recipes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. ",
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"description": "So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Defending Brussels Sprouts",
"title": "Defending Brussels Sprouts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n",
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"excerpt": "Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you’d get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON’T OVERCOOK. ",
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"description": "Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you’d get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON’T OVERCOOK. ",
"title": "Defending Brussels Sprouts | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Soup with Gingerbread and Brown Butter",
"title": "Butternut Squash Soup with Gingerbread and Brown Butter",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n",
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"datePublished": "2010-11-03T05:00:53-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Pumpkin Stew",
"title": "Halloween Pumpkin Stew",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n",
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"excerpt": "In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico's Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n\u003c/div>\u003c/p>",
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