window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_133084": {
"type": "attachments",
"id": "bayareabites_133084",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133084",
"found": true
},
"parent": 10878,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-160x115.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 115
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-e1553103469497.jpg",
"width": 1920,
"height": 1383
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-1020x735.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 735
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-1200x865.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 865
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-800x576.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-1920x1383.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1383
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-768x553.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 553
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/GettyImages-666354330-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1553103423,
"modified": 1553103463,
"caption": "This photograph taken on March 12, 2017 shows a member of the United Indonesian Jewish Community holding a hamantaschen cookie during a modest Purim celebration in Jakarta. The United Indonesian Jewish Community estimate there are around 200 practising the faith in the country, believed to be the descendants of traders from Europe and Iraq who came to Asia to trade.",
"description": "This photograph taken on March 12, 2017 shows a member of the United Indonesian Jewish Community holding a hamantaschen cookie during a modest Purim celebration in Jakarta. The United Indonesian Jewish Community estimate there are around 200 practising the faith in the country, believed to be the descendants of traders from Europe and Iraq who came to Asia to trade.",
"title": "INDONESIA-RELIGION-JUDAISM-RIGHTS",
"credit": "BAY ISMOYO/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.5579605
},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"title": "recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 79
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 79
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_11133": {
"type": "posts",
"id": "bayareabites_11133",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11133",
"score": null,
"sort": [
1268508865000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1268508865,
"format": "aside",
"disqusTitle": "Chocolate Irish Whiskey Cake",
"title": "Chocolate Irish Whiskey Cake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n",
"disqusIdentifier": "11133 http://blogs.kqed.org/bayareabites/?p=11133",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1520882879,
"excerpt": "Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, "How much whiskey is in this??" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ",
"title": "Chocolate Irish Whiskey Cake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chocolate Irish Whiskey Cake",
"datePublished": "2010-03-13T11:34:25-08:00",
"dateModified": "2018-03-12T12:27:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chocolate-irish-whiskey-cake",
"status": "publish",
"path": "/bayareabites/11133/chocolate-irish-whiskey-cake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11133/chocolate-irish-whiskey-cake",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_2132",
"bayareabites_1820",
"bayareabites_476",
"bayareabites_16078",
"bayareabites_123",
"bayareabites_506",
"bayareabites_508"
],
"label": "bayareabites"
},
"bayareabites_11306": {
"type": "posts",
"id": "bayareabites_11306",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11306",
"score": null,
"sort": [
1268407020000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1268407020,
"format": "aside",
"disqusTitle": "Yuba City",
"title": "Yuba City",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n",
"disqusIdentifier": "11306 http://blogs.kqed.org/bayareabites/?p=11306",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 736,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1550600757,
"excerpt": "It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.",
"title": "Yuba City | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Yuba City",
"datePublished": "2010-03-12T07:17:00-08:00",
"dateModified": "2019-02-19T10:25:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "yuba-city",
"status": "publish",
"path": "/bayareabites/11306/yuba-city",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11306/yuba-city",
"authors": [
"5017"
],
"categories": [
"bayareabites_2998",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_3584",
"bayareabites_3583",
"bayareabites_14738",
"bayareabites_3581",
"bayareabites_3582",
"bayareabites_3585",
"bayareabites_3580"
],
"label": "bayareabites"
},
"bayareabites_11168": {
"type": "posts",
"id": "bayareabites_11168",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11168",
"score": null,
"sort": [
1268244245000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1268244245,
"format": "aside",
"disqusTitle": "Cooking Class at Ramekins with Joyce Goldstein",
"title": "Cooking Class at Ramekins with Joyce Goldstein",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n",
"disqusIdentifier": "11168 http://blogs.kqed.org/bayareabites/?p=11168",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2051,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 55
},
"modified": 1268244245,
"excerpt": "A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!",
"title": "Cooking Class at Ramekins with Joyce Goldstein | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cooking Class at Ramekins with Joyce Goldstein",
"datePublished": "2010-03-10T10:04:05-08:00",
"dateModified": "2010-03-10T10:04:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cooking-class-at-ramekins-with-joyce-goldstein",
"status": "publish",
"path": "/bayareabites/11168/cooking-class-at-ramekins-with-joyce-goldstein",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11168/cooking-class-at-ramekins-with-joyce-goldstein",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_64",
"bayareabites_1146",
"bayareabites_12"
],
"tags": [
"bayareabites_3435",
"bayareabites_1556",
"bayareabites_3571",
"bayareabites_356"
],
"label": "bayareabites"
},
"bayareabites_11059": {
"type": "posts",
"id": "bayareabites_11059",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11059",
"score": null,
"sort": [
1267718428000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267718428,
"format": "aside",
"disqusTitle": "Wheat Berries",
"title": "Wheat Berries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "11059 http://blogs.kqed.org/bayareabites/?p=11059",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1297,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1273683899,
"excerpt": "If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.",
"title": "Wheat Berries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wheat Berries",
"datePublished": "2010-03-04T08:00:28-08:00",
"dateModified": "2010-05-12T10:04:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheat-berries",
"status": "publish",
"path": "/bayareabites/11059/wheat-berries",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11059/wheat-berries",
"authors": [
"5016"
],
"categories": [
"bayareabites_1245",
"bayareabites_12"
],
"tags": [
"bayareabites_3546",
"bayareabites_4051",
"bayareabites_3547",
"bayareabites_3545",
"bayareabites_3544",
"bayareabites_245"
],
"label": "bayareabites"
},
"bayareabites_11009": {
"type": "posts",
"id": "bayareabites_11009",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11009",
"score": null,
"sort": [
1267472530000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267472530,
"format": "aside",
"disqusTitle": "Homemade English Muffins Inspired by a Rockin' Breakfast Sandwich",
"title": "Homemade English Muffins Inspired by a Rockin' Breakfast Sandwich",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many of you probably saw 7x7’s recent issue with \u003ca href=\"http://www.7x7.com/2010-big-eat-sf-100-things-try-you-die\">100 Things to Eat Before You Die\u003c/a>. While I think some of their choices were a bit repetitive this year, it's a fun issue and always gives me a nudge towards spots I've been meaning to try and dishes I need to get my hands on. While studying their inclusions, I noticed a serious omission. For those of you who have had the pleasure of eating the homemade English muffin breakfast sandwich at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a>, you know what I'm talking about. This may be up there with my top three favorite things to eat for breakfast in the city--with or without a glossy endorsement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/mbccoffee.jpg\" alt=\"Mission Beach Cafe coffee\" title=\"Mission Beach Cafe coffee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11013\">\u003cbr>\n\u003cem>Warming up to the morning at Mission Beach Café\u003c/em>\u003c/p>\n\u003cp>This place rocks on weekday mornings. It's relatively quiet, there are folks reading the paper, and neighborhood locals wander in to grab a cup of coffee and a pastry. They're pulling off quaint neighborhood eatery remarkably well. It's spacious. It's comfortable. The service is laid-back but attentive. And dear god, that sandwich. Essentially, it's a fried egg with melted cheddar, caramelized onions, and mushrooms wedged in between a satisfying homemade English muffin. The nooks and crannies catch the slightly runny egg perfectly, but there's also more of a delightful heft to the English muffins here than your typical store-bought variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/MBCsandwich.jpg\" alt=\"Mission Beach Cafe sandwich\" title=\"Mission Beach Cafe sandwich\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-11014\">\u003cbr>\n\u003cem>The Breakfast Sandwich on a homemade English muffin at Mission Beach Café.\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, I brought two friends to Mission Beach Café. We were all catching up with each other until the waitress brought out our breakfast. I kept getting distracted and interrupting: \u003cem>you guys have got to try this; I wonder if you can make these English muffins at home?; do you think you have to use yeast to make English muffins?\u003c/em> My friends loved their food, but could've used a little less talk of yeast and a little more talk of weekend plans. But the second I got home, I started researching recipes online and found one from a blog called \u003ca href=\"http://traceysculinaryadventures.blogspot.com/2009/10/english-muffins.html\">Tracey's Culinary Adventures\u003c/a> (a lot of food bloggers have played with this recipe by famed bread master \u003ca href=\"http://peterreinhart.typepad.com/\">Peter Reinhart\u003c/a> so it must be the real deal). It seemed to be a relatively easy foray into the big, bad world of yeast (I'm a quick bread kinda' gal myself), so I set out to buy the ingredients and managed to have a whole lot of luck. I ended up adapting the recipe slightly myself, adding a little more sugar because I'd heard the sugar helps the yeast rise (and I didn’t have much luck with that the first go-around). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-11016\">\u003cbr>\n\u003cem>In under a minute you'll have a warm, fragrant ball of dough.\u003c/em>\u003c/p>\n\u003cp>My mom claims this is the best thing I've ever made. I'm not so sure about that, but they were easy (albeit a little time consuming: my yeast took a bit longer than the recipe dictated, so allow a good few hours just in case) and have proven to be quite addicting. I quickly learned that there's a difference between instant yeast and active dry yeast. I'm not going to lie. I still don't completely know the territory I just entered, and I definitely had to toss my first ball of dough. But there's something thrilling about kneading buttermilk, flour, and yeast and watching it rise and form into magic breakfast (or lunch, or late night) treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/making-english-mufins.jpg\" alt=\"making english muffins\" title=\"making english muffins\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11012\">\u003cbr>\n\u003cem>Letting the dough rise, forming balls, quickly cooking each side, and popping them in the oven: done!\u003c/em>\u003c/p>\n\u003cp>I didn't try to emulate the breakfast sandwich at Mission Beach Café (not yet, anyway), but I have been slicing halves, toasting them, and eating them with just about every jam in my kitchen. And a quick note: the only time-consuming part of this recipe is letting the dough rise. You won’t be slaving away in the kitchen. Pick up a good book or get caught up with old friends on the phone and they’ll be done before you know it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/englishmuffin.jpg\" alt=\"english muffin\" title=\"english muffin\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11017\">\u003cbr>\n\u003cem>I'll never buy Thomas' again!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>English Muffins\u003c/strong>\u003c/p>\n\u003cp>Adapted from \u003ca href=\"http://traceysculinaryadventures.blogspot.com/2009/10/english-muffins.html\">Tracey's Culinary Adventures\u003c/a> -- original recipe from \u003ca href=\"http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688\">The Bread Baker's Apprentice\u003c/a> by \u003ca href=\"http://peterreinhart.typepad.com/\">Peter Reinhart\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups bread flour\u003cbr>\n2 tsp. sugar\u003cbr>\n3/4 tsp. salt\u003cbr>\n1 1/4 tsp. instant yeast\u003cbr>\n1 tbsp. shortening or unsalted butter, at room temperature\u003cbr>\n3/4-1 cup milk or buttermilk, at room temperature\u003cbr>\nCornmeal, for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 English Muffins\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). If the dry ingredients are not yet fully incorporated, add enough of the remaining milk so a dough forms. Stop mixing right when this occurs: don't over mix!\u003c/p>\n\u003cp>2. Sprinkle flour on a dry surface and turn the dough out of the mixer, and knead by hand for about 9-10 minutes. The dough should be tacky (but not sticky), and register 77 to 81 F. Transfer to a lightly oiled bowl and roll the ball of dough around the bowl to coat. Cover with plastic wrap and let rise for at least an hour, or until the dough doubles in size. It helps to keep the dough (in terms of rising) in a relatively warm place--away from cold, drafty windows or open doors.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal pieces and shape into small balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal.\u003c/p>\n\u003cp>4. Move the dough balls to the baking sheet, spacing them evenly with enough room to rise and double in size. Mist them lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.\u003c/p>\n\u003cp>5. Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stove top if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Be careful not to burn. Carefully flip and cook the other side for the same amount of time. They should flatten as they cook.\u003c/p>\n\u003cp>6. Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 6-8 minutes.\u003c/p>\n\u003cp>7. Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/breakfast.jpg\" alt=\"breakfast \" title=\"breakfast \" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11015\">\u003c/p>\n\n",
"disqusIdentifier": "11009 http://blogs.kqed.org/bayareabites/?p=11009",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/01/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1155,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1267480428,
"excerpt": "Many of you probably saw 7x7's recent issue with 100 Things to Eat Before You Die. While I think some of their choices were a bit repetitive this year, it's a fun issue and always gives me a nudge towards spots I've been meaning to try and dishes I need to get my hands on. While studying their inclusions, I noticed a serious omission. For those of you who have had the pleasure of eating the homemade English muffin breakfast sandwich at Mission Beach Café, you know what I'm talking about. This may be up there with my top three favorite things to eat for breakfast in the city--with or without a glossy endorsement.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many of you probably saw 7x7's recent issue with 100 Things to Eat Before You Die. While I think some of their choices were a bit repetitive this year, it's a fun issue and always gives me a nudge towards spots I've been meaning to try and dishes I need to get my hands on. While studying their inclusions, I noticed a serious omission. For those of you who have had the pleasure of eating the homemade English muffin breakfast sandwich at Mission Beach Café, you know what I'm talking about. This may be up there with my top three favorite things to eat for breakfast in the city--with or without a glossy endorsement.",
"title": "Homemade English Muffins Inspired by a Rockin' Breakfast Sandwich | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade English Muffins Inspired by a Rockin' Breakfast Sandwich",
"datePublished": "2010-03-01T11:42:10-08:00",
"dateModified": "2010-03-01T13:53:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich",
"status": "publish",
"path": "/bayareabites/11009/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many of you probably saw 7x7’s recent issue with \u003ca href=\"http://www.7x7.com/2010-big-eat-sf-100-things-try-you-die\">100 Things to Eat Before You Die\u003c/a>. While I think some of their choices were a bit repetitive this year, it's a fun issue and always gives me a nudge towards spots I've been meaning to try and dishes I need to get my hands on. While studying their inclusions, I noticed a serious omission. For those of you who have had the pleasure of eating the homemade English muffin breakfast sandwich at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a>, you know what I'm talking about. This may be up there with my top three favorite things to eat for breakfast in the city--with or without a glossy endorsement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/mbccoffee.jpg\" alt=\"Mission Beach Cafe coffee\" title=\"Mission Beach Cafe coffee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11013\">\u003cbr>\n\u003cem>Warming up to the morning at Mission Beach Café\u003c/em>\u003c/p>\n\u003cp>This place rocks on weekday mornings. It's relatively quiet, there are folks reading the paper, and neighborhood locals wander in to grab a cup of coffee and a pastry. They're pulling off quaint neighborhood eatery remarkably well. It's spacious. It's comfortable. The service is laid-back but attentive. And dear god, that sandwich. Essentially, it's a fried egg with melted cheddar, caramelized onions, and mushrooms wedged in between a satisfying homemade English muffin. The nooks and crannies catch the slightly runny egg perfectly, but there's also more of a delightful heft to the English muffins here than your typical store-bought variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/MBCsandwich.jpg\" alt=\"Mission Beach Cafe sandwich\" title=\"Mission Beach Cafe sandwich\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-11014\">\u003cbr>\n\u003cem>The Breakfast Sandwich on a homemade English muffin at Mission Beach Café.\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, I brought two friends to Mission Beach Café. We were all catching up with each other until the waitress brought out our breakfast. I kept getting distracted and interrupting: \u003cem>you guys have got to try this; I wonder if you can make these English muffins at home?; do you think you have to use yeast to make English muffins?\u003c/em> My friends loved their food, but could've used a little less talk of yeast and a little more talk of weekend plans. But the second I got home, I started researching recipes online and found one from a blog called \u003ca href=\"http://traceysculinaryadventures.blogspot.com/2009/10/english-muffins.html\">Tracey's Culinary Adventures\u003c/a> (a lot of food bloggers have played with this recipe by famed bread master \u003ca href=\"http://peterreinhart.typepad.com/\">Peter Reinhart\u003c/a> so it must be the real deal). It seemed to be a relatively easy foray into the big, bad world of yeast (I'm a quick bread kinda' gal myself), so I set out to buy the ingredients and managed to have a whole lot of luck. I ended up adapting the recipe slightly myself, adding a little more sugar because I'd heard the sugar helps the yeast rise (and I didn’t have much luck with that the first go-around). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-11016\">\u003cbr>\n\u003cem>In under a minute you'll have a warm, fragrant ball of dough.\u003c/em>\u003c/p>\n\u003cp>My mom claims this is the best thing I've ever made. I'm not so sure about that, but they were easy (albeit a little time consuming: my yeast took a bit longer than the recipe dictated, so allow a good few hours just in case) and have proven to be quite addicting. I quickly learned that there's a difference between instant yeast and active dry yeast. I'm not going to lie. I still don't completely know the territory I just entered, and I definitely had to toss my first ball of dough. But there's something thrilling about kneading buttermilk, flour, and yeast and watching it rise and form into magic breakfast (or lunch, or late night) treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/making-english-mufins.jpg\" alt=\"making english muffins\" title=\"making english muffins\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11012\">\u003cbr>\n\u003cem>Letting the dough rise, forming balls, quickly cooking each side, and popping them in the oven: done!\u003c/em>\u003c/p>\n\u003cp>I didn't try to emulate the breakfast sandwich at Mission Beach Café (not yet, anyway), but I have been slicing halves, toasting them, and eating them with just about every jam in my kitchen. And a quick note: the only time-consuming part of this recipe is letting the dough rise. You won’t be slaving away in the kitchen. Pick up a good book or get caught up with old friends on the phone and they’ll be done before you know it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/englishmuffin.jpg\" alt=\"english muffin\" title=\"english muffin\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11017\">\u003cbr>\n\u003cem>I'll never buy Thomas' again!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>English Muffins\u003c/strong>\u003c/p>\n\u003cp>Adapted from \u003ca href=\"http://traceysculinaryadventures.blogspot.com/2009/10/english-muffins.html\">Tracey's Culinary Adventures\u003c/a> -- original recipe from \u003ca href=\"http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688\">The Bread Baker's Apprentice\u003c/a> by \u003ca href=\"http://peterreinhart.typepad.com/\">Peter Reinhart\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups bread flour\u003cbr>\n2 tsp. sugar\u003cbr>\n3/4 tsp. salt\u003cbr>\n1 1/4 tsp. instant yeast\u003cbr>\n1 tbsp. shortening or unsalted butter, at room temperature\u003cbr>\n3/4-1 cup milk or buttermilk, at room temperature\u003cbr>\nCornmeal, for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 English Muffins\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). If the dry ingredients are not yet fully incorporated, add enough of the remaining milk so a dough forms. Stop mixing right when this occurs: don't over mix!\u003c/p>\n\u003cp>2. Sprinkle flour on a dry surface and turn the dough out of the mixer, and knead by hand for about 9-10 minutes. The dough should be tacky (but not sticky), and register 77 to 81 F. Transfer to a lightly oiled bowl and roll the ball of dough around the bowl to coat. Cover with plastic wrap and let rise for at least an hour, or until the dough doubles in size. It helps to keep the dough (in terms of rising) in a relatively warm place--away from cold, drafty windows or open doors.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal pieces and shape into small balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal.\u003c/p>\n\u003cp>4. Move the dough balls to the baking sheet, spacing them evenly with enough room to rise and double in size. Mist them lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.\u003c/p>\n\u003cp>5. Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stove top if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Be careful not to burn. Carefully flip and cook the other side for the same amount of time. They should flatten as they cook.\u003c/p>\n\u003cp>6. Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 6-8 minutes.\u003c/p>\n\u003cp>7. Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/breakfast.jpg\" alt=\"breakfast \" title=\"breakfast \" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11015\">\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11009/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_477",
"bayareabites_3538",
"bayareabites_3539",
"bayareabites_3540",
"bayareabites_3541"
],
"label": "bayareabites"
},
"bayareabites_10878": {
"type": "posts",
"id": "bayareabites_10878",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10878",
"score": null,
"sort": [
1267370232000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267370232,
"format": "standard",
"disqusTitle": "Eating Haman's Hat: Hamantaschen for Purim",
"title": "Eating Haman's Hat: Hamantaschen for Purim",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n",
"disqusIdentifier": "10878 http://blogs.kqed.org/bayareabites/?p=10878",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1412,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1553103523,
"excerpt": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
"title": "Eating Haman's Hat: Hamantaschen for Purim | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eating Haman's Hat: Hamantaschen for Purim",
"datePublished": "2010-02-28T07:17:12-08:00",
"dateModified": "2019-03-20T10:38:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eating-hamans-hat-hamantaschen-for-purim",
"status": "publish",
"path": "/bayareabites/10878/eating-hamans-hat-hamantaschen-for-purim",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10878/eating-hamans-hat-hamantaschen-for-purim",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_833",
"bayareabites_1919",
"bayareabites_3532",
"bayareabites_1920"
],
"featImg": "bayareabites_133084",
"label": "bayareabites"
},
"bayareabites_10960": {
"type": "posts",
"id": "bayareabites_10960",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10960",
"score": null,
"sort": [
1267330069000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267330069,
"format": "aside",
"disqusTitle": "Food and Wine This Week: Chinese New Year",
"title": "Food and Wine This Week: Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "10960 http://blogs.kqed.org/bayareabites/?p=10960",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 81,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1267330069,
"excerpt": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
"title": "Food and Wine This Week: Chinese New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food and Wine This Week: Chinese New Year",
"datePublished": "2010-02-27T20:07:49-08:00",
"dateModified": "2010-02-27T20:07:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-and-wine-this-week-chinese-new-year",
"status": "publish",
"path": "/bayareabites/10960/food-and-wine-this-week-chinese-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10960/food-and-wine-this-week-chinese-new-year",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_12",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_757",
"bayareabites_1784",
"bayareabites_3537",
"bayareabites_3529",
"bayareabites_3393",
"bayareabites_3536"
],
"label": "bayareabites"
},
"bayareabites_10795": {
"type": "posts",
"id": "bayareabites_10795",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10795",
"score": null,
"sort": [
1267110017000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267110017,
"format": "aside",
"disqusTitle": "Quick Pantry and Freezer Soups",
"title": "Quick Pantry and Freezer Soups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n",
"disqusIdentifier": "10795 http://blogs.kqed.org/bayareabites/?p=10795",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/25/quick-pantry-and-freezer-soups/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1330,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1267083316,
"excerpt": "I've created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I've created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.",
"title": "Quick Pantry and Freezer Soups | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Quick Pantry and Freezer Soups",
"datePublished": "2010-02-25T07:00:17-08:00",
"dateModified": "2010-02-24T23:35:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quick-pantry-and-freezer-soups",
"status": "publish",
"path": "/bayareabites/10795/quick-pantry-and-freezer-soups",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10795/quick-pantry-and-freezer-soups",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1962",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_2389",
"bayareabites_3517",
"bayareabites_3518",
"bayareabites_439",
"bayareabites_3516"
],
"label": "bayareabites"
},
"bayareabites_10798": {
"type": "posts",
"id": "bayareabites_10798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10798",
"score": null,
"sort": [
1267029795000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1267029795,
"format": "aside",
"disqusTitle": "Pork and Shrimp Dumplings (Jiao Zi)",
"title": "Pork and Shrimp Dumplings (Jiao Zi)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "10798 http://blogs.kqed.org/bayareabites/?p=10798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 936,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1449094009,
"excerpt": "Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.",
"title": "Pork and Shrimp Dumplings (Jiao Zi) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pork and Shrimp Dumplings (Jiao Zi)",
"datePublished": "2010-02-24T08:43:15-08:00",
"dateModified": "2015-12-02T14:06:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pork-and-shrimp-dumplings-jiao-zi",
"status": "publish",
"path": "/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_1784",
"bayareabites_1544",
"bayareabites_3519"
],
"label": "bayareabites"
},
"bayareabites_10523": {
"type": "posts",
"id": "bayareabites_10523",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10523",
"score": null,
"sort": [
1266161705000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1266161705,
"format": "aside",
"disqusTitle": "Valentine's Day at Home",
"title": "Valentine's Day at Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \u003c/p>\n\n",
"disqusIdentifier": "10523 http://blogs.kqed.org/bayareabites/?p=10523",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 776,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1297297290,
"excerpt": "There are two ways to go on Valentine's Day: cute and pink with the kids, or Goth and magenta, with your vampire lover. If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are two ways to go on Valentine's Day: cute and pink with the kids, or Goth and magenta, with your vampire lover. If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E.",
"title": "Valentine's Day at Home | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Valentine's Day at Home",
"datePublished": "2010-02-14T07:35:05-08:00",
"dateModified": "2011-02-09T16:21:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "valentines-day-at-home",
"status": "publish",
"path": "/bayareabites/10523/valentines-day-at-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10523/valentines-day-at-home",
"authors": [
"5038"
],
"categories": [
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1958",
"bayareabites_3471",
"bayareabites_81"
],
"label": "bayareabites"
},
"bayareabites_10527": {
"type": "posts",
"id": "bayareabites_10527",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10527",
"score": null,
"sort": [
1265992609000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1265992609,
"format": "aside",
"disqusTitle": "As Canadian a Breakfast as Possible",
"title": "As Canadian a Breakfast as Possible",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\u003c/p>\n\n",
"disqusIdentifier": "10527 http://blogs.kqed.org/bayareabites/?p=10527",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/12/as-canadian-a-breakfast-as-possible/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1157,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 43
},
"modified": 1265993825,
"excerpt": "Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003cem>Poutine\u003c/em>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003cem>Nanaimo bars\u003c/em>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? Poutine? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were Nanaimo bars. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it.",
"title": "As Canadian a Breakfast as Possible | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "As Canadian a Breakfast as Possible",
"datePublished": "2010-02-12T08:36:49-08:00",
"dateModified": "2010-02-12T08:57:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "as-canadian-a-breakfast-as-possible",
"status": "publish",
"path": "/bayareabites/10527/as-canadian-a-breakfast-as-possible",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10527/as-canadian-a-breakfast-as-possible",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_12"
],
"tags": [
"bayareabites_278",
"bayareabites_3458",
"bayareabites_3463",
"bayareabites_3461",
"bayareabites_3464",
"bayareabites_14737",
"bayareabites_3460"
],
"label": "bayareabites"
},
"bayareabites_10442": {
"type": "posts",
"id": "bayareabites_10442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10442",
"score": null,
"sort": [
1265900421000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1265900421,
"format": "aside",
"disqusTitle": "Saying I Love You with a Chicken Pot Pie",
"title": "Saying I Love You with a Chicken Pot Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
"disqusIdentifier": "10442 http://blogs.kqed.org/bayareabites/?p=10442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/11/saying-i-love-you-with-a-chicken-pot-pie/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1462,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1265908133,
"excerpt": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
"title": "Saying I Love You with a Chicken Pot Pie | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Saying I Love You with a Chicken Pot Pie",
"datePublished": "2010-02-11T07:00:21-08:00",
"dateModified": "2010-02-11T09:08:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "saying-i-love-you-with-a-chicken-pot-pie",
"status": "publish",
"path": "/bayareabites/10442/saying-i-love-you-with-a-chicken-pot-pie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10442/saying-i-love-you-with-a-chicken-pot-pie",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1962",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_731",
"bayareabites_621",
"bayareabites_3402",
"bayareabites_546",
"bayareabites_3447"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=recipes": {
"isFetching": false,
"latestQuery": {
"from": 936,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_11133",
"bayareabites_11306",
"bayareabites_11168",
"bayareabites_11059",
"bayareabites_11009",
"bayareabites_10878",
"bayareabites_10960",
"bayareabites_10795",
"bayareabites_10798",
"bayareabites_10523",
"bayareabites_10527",
"bayareabites_10442"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_recipes": {
"isLoading": true
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_2132": {
"type": "terms",
"id": "bayareabites_2132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1591,
"slug": "chocolate-cake",
"isLoading": false,
"link": "/bayareabites/tag/chocolate-cake"
},
"bayareabites_1820": {
"type": "terms",
"id": "bayareabites_1820",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1820",
"found": true
},
"relationships": {},
"featImg": null,
"name": "desserts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "desserts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1423,
"slug": "desserts",
"isLoading": false,
"link": "/bayareabites/tag/desserts"
},
"bayareabites_476": {
"type": "terms",
"id": "bayareabites_476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 441,
"slug": "irish",
"isLoading": false,
"link": "/bayareabites/tag/irish"
},
"bayareabites_16078": {
"type": "terms",
"id": "bayareabites_16078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100408,
"slug": "irish-recipes",
"isLoading": false,
"link": "/bayareabites/tag/irish-recipes"
},
"bayareabites_123": {
"type": "terms",
"id": "bayareabites_123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "st. patrick's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "st. patrick's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 87,
"slug": "st-patricks-day",
"isLoading": false,
"link": "/bayareabites/tag/st-patricks-day"
},
"bayareabites_506": {
"type": "terms",
"id": "bayareabites_506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whiskey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whiskey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 471,
"slug": "whiskey",
"isLoading": false,
"link": "/bayareabites/tag/whiskey"
},
"bayareabites_508": {
"type": "terms",
"id": "bayareabites_508",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whisky",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whisky Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 473,
"slug": "whisky",
"isLoading": false,
"link": "/bayareabites/tag/whisky"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_3584": {
"type": "terms",
"id": "bayareabites_3584",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "estrogen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "estrogen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2374,
"slug": "estrogen",
"isLoading": false,
"link": "/bayareabites/tag/estrogen"
},
"bayareabites_3583": {
"type": "terms",
"id": "bayareabites_3583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hodo soy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hodo soy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2373,
"slug": "hodo-soy",
"isLoading": false,
"link": "/bayareabites/tag/hodo-soy"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_3581": {
"type": "terms",
"id": "bayareabites_3581",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2371,
"slug": "soy",
"isLoading": false,
"link": "/bayareabites/tag/soy"
},
"bayareabites_3582": {
"type": "terms",
"id": "bayareabites_3582",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3582",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soybeans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soybeans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2372,
"slug": "soybeans",
"isLoading": false,
"link": "/bayareabites/tag/soybeans"
},
"bayareabites_3585": {
"type": "terms",
"id": "bayareabites_3585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tofu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tofu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2375,
"slug": "tofu",
"isLoading": false,
"link": "/bayareabites/tag/tofu"
},
"bayareabites_3580": {
"type": "terms",
"id": "bayareabites_3580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yuba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yuba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2370,
"slug": "yuba",
"isLoading": false,
"link": "/bayareabites/tag/yuba"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_3435": {
"type": "terms",
"id": "bayareabites_3435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking classes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2303,
"slug": "cooking-classes",
"isLoading": false,
"link": "/bayareabites/tag/cooking-classes"
},
"bayareabites_1556": {
"type": "terms",
"id": "bayareabites_1556",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joyce goldstein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joyce goldstein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2364,
"slug": "joyce-goldstein",
"isLoading": false,
"link": "/bayareabites/tag/joyce-goldstein"
},
"bayareabites_3571": {
"type": "terms",
"id": "bayareabites_3571",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3571",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramekins cooking school and inn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramekins cooking school and inn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2365,
"slug": "ramekins-cooking-school-and-inn",
"isLoading": false,
"link": "/bayareabites/tag/ramekins-cooking-school-and-inn"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_3546": {
"type": "terms",
"id": "bayareabites_3546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "andouille sausage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "andouille sausage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2355,
"slug": "andouille-sausage",
"isLoading": false,
"link": "/bayareabites/tag/andouille-sausage"
},
"bayareabites_4051": {
"type": "terms",
"id": "bayareabites_4051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2553,
"slug": "grains",
"isLoading": false,
"link": "/bayareabites/tag/grains"
},
"bayareabites_3547": {
"type": "terms",
"id": "bayareabites_3547",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3547",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pop corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pop corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2356,
"slug": "pop-corn",
"isLoading": false,
"link": "/bayareabites/tag/pop-corn"
},
"bayareabites_3545": {
"type": "terms",
"id": "bayareabites_3545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2354,
"slug": "wheat",
"isLoading": false,
"link": "/bayareabites/tag/wheat"
},
"bayareabites_3544": {
"type": "terms",
"id": "bayareabites_3544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2353,
"slug": "wheat-berries",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berries"
},
"bayareabites_245": {
"type": "terms",
"id": "bayareabites_245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 210,
"slug": "whole-grains",
"isLoading": false,
"link": "/bayareabites/tag/whole-grains"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_3538": {
"type": "terms",
"id": "bayareabites_3538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "english muffins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "english muffins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2348,
"slug": "english-muffins",
"isLoading": false,
"link": "/bayareabites/tag/english-muffins"
},
"bayareabites_3539": {
"type": "terms",
"id": "bayareabites_3539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission beach cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission beach cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2349,
"slug": "mission-beach-cafe",
"isLoading": false,
"link": "/bayareabites/tag/mission-beach-cafe"
},
"bayareabites_3540": {
"type": "terms",
"id": "bayareabites_3540",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3540",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peter reinhart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peter reinhart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2350,
"slug": "peter-reinhart",
"isLoading": false,
"link": "/bayareabites/tag/peter-reinhart"
},
"bayareabites_3541": {
"type": "terms",
"id": "bayareabites_3541",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3541",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the bread bakers apprentice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the bread bakers apprentice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2351,
"slug": "the-bread-bakers-apprentice",
"isLoading": false,
"link": "/bayareabites/tag/the-bread-bakers-apprentice"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_1919": {
"type": "terms",
"id": "bayareabites_1919",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1919",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamantaschen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamantaschen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1469,
"slug": "hamantaschen",
"isLoading": false,
"link": "/bayareabites/tag/hamantaschen"
},
"bayareabites_3532": {
"type": "terms",
"id": "bayareabites_3532",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3532",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jewish holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jewish holidays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2345,
"slug": "jewish-holidays",
"isLoading": false,
"link": "/bayareabites/tag/jewish-holidays"
},
"bayareabites_1920": {
"type": "terms",
"id": "bayareabites_1920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "purim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "purim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1470,
"slug": "purim",
"isLoading": false,
"link": "/bayareabites/tag/purim"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_3537": {
"type": "terms",
"id": "bayareabites_3537",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3537",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food and wine this week",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food and wine this week Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2347,
"slug": "food-and-wine-this-week",
"isLoading": false,
"link": "/bayareabites/tag/food-and-wine-this-week"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_3393": {
"type": "terms",
"id": "bayareabites_3393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "this week in northern california",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "this week in northern california Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2280,
"slug": "this-week-in-northern-california",
"isLoading": false,
"link": "/bayareabites/tag/this-week-in-northern-california"
},
"bayareabites_3536": {
"type": "terms",
"id": "bayareabites_3536",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3536",
"found": true
},
"relationships": {},
"featImg": null,
"name": "year of the tiger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "year of the tiger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2346,
"slug": "year-of-the-tiger",
"isLoading": false,
"link": "/bayareabites/tag/year-of-the-tiger"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_2389": {
"type": "terms",
"id": "bayareabites_2389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn chowder",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn chowder Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1776,
"slug": "corn-chowder",
"isLoading": false,
"link": "/bayareabites/tag/corn-chowder"
},
"bayareabites_3517": {
"type": "terms",
"id": "bayareabites_3517",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3517",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pea soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pea soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2337,
"slug": "pea-soup",
"isLoading": false,
"link": "/bayareabites/tag/pea-soup"
},
"bayareabites_3518": {
"type": "terms",
"id": "bayareabites_3518",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quick family meals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quick family meals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2338,
"slug": "quick-family-meals",
"isLoading": false,
"link": "/bayareabites/tag/quick-family-meals"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_3516": {
"type": "terms",
"id": "bayareabites_3516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2336,
"slug": "tomato-soup",
"isLoading": false,
"link": "/bayareabites/tag/tomato-soup"
},
"bayareabites_1544": {
"type": "terms",
"id": "bayareabites_1544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dumplings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dumplings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1266,
"slug": "dumplings",
"isLoading": false,
"link": "/bayareabites/tag/dumplings"
},
"bayareabites_3519": {
"type": "terms",
"id": "bayareabites_3519",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jiao zi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jiao zi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2339,
"slug": "jiao-zi",
"isLoading": false,
"link": "/bayareabites/tag/jiao-zi"
},
"bayareabites_1958": {
"type": "terms",
"id": "bayareabites_1958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1483,
"slug": "beets",
"isLoading": false,
"link": "/bayareabites/tag/beets"
},
"bayareabites_3471": {
"type": "terms",
"id": "bayareabites_3471",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3471",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2321,
"slug": "goth",
"isLoading": false,
"link": "/bayareabites/tag/goth"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_3458": {
"type": "terms",
"id": "bayareabites_3458",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3458",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bannock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bannock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2312,
"slug": "bannock",
"isLoading": false,
"link": "/bayareabites/tag/bannock"
},
"bayareabites_3463": {
"type": "terms",
"id": "bayareabites_3463",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3463",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canadian bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canadian bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2317,
"slug": "canadian-bacon",
"isLoading": false,
"link": "/bayareabites/tag/canadian-bacon"
},
"bayareabites_3461": {
"type": "terms",
"id": "bayareabites_3461",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3461",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Canadians",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Canadians Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2315,
"slug": "canadians",
"isLoading": false,
"link": "/bayareabites/tag/canadians"
},
"bayareabites_3464": {
"type": "terms",
"id": "bayareabites_3464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "maple syrup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "maple syrup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2318,
"slug": "maple-syrup",
"isLoading": false,
"link": "/bayareabites/tag/maple-syrup"
},
"bayareabites_14737": {
"type": "terms",
"id": "bayareabites_14737",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14737",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2285,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/tag/sports"
},
"bayareabites_3460": {
"type": "terms",
"id": "bayareabites_3460",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3460",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vancouver Olympics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vancouver Olympics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2314,
"slug": "vancouver-olympics",
"isLoading": false,
"link": "/bayareabites/tag/vancouver-olympics"
},
"bayareabites_731": {
"type": "terms",
"id": "bayareabites_731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casseroles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casseroles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 696,
"slug": "casseroles",
"isLoading": false,
"link": "/bayareabites/tag/casseroles"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_3402": {
"type": "terms",
"id": "bayareabites_3402",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3402",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken pot pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken pot pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2289,
"slug": "chicken-pot-pie",
"isLoading": false,
"link": "/bayareabites/tag/chicken-pot-pie"
},
"bayareabites_546": {
"type": "terms",
"id": "bayareabites_546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 511,
"slug": "leftovers",
"isLoading": false,
"link": "/bayareabites/tag/leftovers"
},
"bayareabites_3447": {
"type": "terms",
"id": "bayareabites_3447",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3447",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pastry crust",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pastry crust Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2311,
"slug": "pastry-crust",
"isLoading": false,
"link": "/bayareabites/tag/pastry-crust"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}