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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=8DIPmVLKHB0]\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n",
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"excerpt": "To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8DIPmVLKHB0'\n title='//www.youtube.com/embed/8DIPmVLKHB0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Risotto",
"title": "Butternut Squash Risotto",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-003.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8490\">\u003cbr>\n\u003cem>Butternut Squash\u003c/em>\u003c/p>\n\u003cp>When I lived in Bologna, my Italian roommate Mariangela would make this heavenly \u003cstrong>Butternut Squash Risotto\u003c/strong> on special occasions. She would stand there by the stove, stirring away with her ancient looking wooden spoon (she claimed it imparted extra flavor) until a magical transformation took place and plain rice became creamy risotto. She would then finish it off with a generous drizzle of the liquid gold her mother would ship to her from their olive grove in Calabria. \u003c/p>\n\u003cp>This dish holds a special place in my heart because it reminds me of long, hearty meals around a dining room table that gets cozier as the night progresses and louder as the wine flows. Which, come to think of it, is maybe why I think it's the perfect Thanksgiving dish as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-007.jpg\" alt=\"preliminary stages\" title=\"preliminary stages\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8491\">\u003cbr>\n\u003cem>Risotto: premature stages\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-017.jpg\" alt=\"fully bloomed risotto\" title=\"fully bloomed risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8493\">\u003cbr>\nRisotto: fully bloomed \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mariangela taught me a few tricks of the trade to making her risotto:\u003cbr>\n1)\tDon't forget to shred a carrot into the mix. Since carrot is a natural sweetener, it will bring out the sweetness of the butternut squash.\u003cbr>\n2)\tDon't forget to toast the rice a bit before you start adding liquid. It brings out the flavor of the rice and also helps in getting that nice, slightly al dente chew at the end.\u003cbr>\n3)\tDon't forget to bring the broth to a simmer before adding it to the rice.\u003cbr>\n4)\tDon't forget to add the broth one ladle at a time, waiting until it is absorbed by the rice until more is added.\u003cbr>\n5)\tDon't forget to pour yourself a nice glass of wine while you stir.\u003c/p>\n\u003cp>Risotto takes time and TLC, but it's well worth it. For Thanksgiving, roast off the squash ahead of time and keep it ready for use in an airtight container. You can even make the entire dish ahead of time and keep it in a large casserole dish ready to reheat in the oven before serving. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-016.jpg\" alt=\" Butternut Squash Risotto\" title=\" Butternut Squash Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8492\">\u003cbr>\n\u003cem>Butternut Squash Risotto\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Butternut Squash Risotto\u003c/strong> is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Risotto\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds), or 1 package pre-cut\u003cbr>\n32 oz chicken broth (2 boxes)\u003cbr>\n1 small onion, diced (about 1/2 cup)\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\n2 large garlic cloves, minced\u003cbr>\n1 teaspoon grated ginger\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n2 cups Arborio rice\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon salt\u003cbr>\n½ teaspoon cinnamon\u003cbr>\nPinch of nutmeg\u003cbr>\n½ cup Parmigiano Reggiano, freshly grated\u003cbr>\nOlive oil for roasting and finishing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Roast the Butternut Squash\u003c/em>\u003cbr>\n1.\tPreheat oven to 450°F with the rack in the middle.\u003cbr>\n2.\tIf using pre-cut squash, drizzle with about a tablespoon of olive oil, season with salt and pepper, and roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. (Skip to step 5).\u003cbr>\n3.\tIf using a whole squash, microwave the entire squash for 3-4 minutes so that it's easier to cut through. Halve squash lengthwise and discard seeds.\u003cbr>\n4.\tPeel one half and cut into 1-inch dice. Put remaining half, cut side down, in an oiled foil-lined baking pan with diced squash and season with salt and pepper. Bake the squash, stirring the diced pieces occasionally, until tender and browned lightly, 20-25 minutes. Holding halved squash in a kitchen towel, scoop out flesh and coarsely chop.\u003cbr>\n5.\tSet aside. (Roasting can be done 1-2 days ahead of time and kept in an airtight container in the fridge.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Making the Risotto\u003c/em>\u003cbr>\n6.\tIn a saucepan bring broth to a simmer and keep at a bare simmer.\u003cbr>\n7.\tIn a large pot melt the butter and add onion, carrot, garlic, and ginger. Cook over moderate heat, stirring, until softened.\u003cbr>\n8.\tStir in rice and let it toast a bit, stirring constantly, about 1 minute.\u003cbr>\n9.\tAdd wine and cook, stirring, until absorbed.\u003cbr>\n10.\tThen stir in the broth ¼ cup at a time, stirring constantly, until absorbed. Keep the risotto at a simmer throughout. Continue simmering, stirring, and adding broth, letting each addition be absorbed before adding next, until about half of broth has been added.\u003cbr>\n11.\tStir in diced and chopped squash, honey, salt, cinnamon, and nutmeg, and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still slightly al dente, about 20-25 minutes.\u003cbr>\n12.\tStir in the grated Parmigiano and combine.\u003cbr>\n13.\tSpoon risotto into serving bowls and garnish with a drizzle of olive oil and a few curls of Parmigiano using a vegetable peeler. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-003.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8490\">\u003cbr>\n\u003cem>Butternut Squash\u003c/em>\u003c/p>\n\u003cp>When I lived in Bologna, my Italian roommate Mariangela would make this heavenly \u003cstrong>Butternut Squash Risotto\u003c/strong> on special occasions. She would stand there by the stove, stirring away with her ancient looking wooden spoon (she claimed it imparted extra flavor) until a magical transformation took place and plain rice became creamy risotto. She would then finish it off with a generous drizzle of the liquid gold her mother would ship to her from their olive grove in Calabria. \u003c/p>\n\u003cp>This dish holds a special place in my heart because it reminds me of long, hearty meals around a dining room table that gets cozier as the night progresses and louder as the wine flows. Which, come to think of it, is maybe why I think it's the perfect Thanksgiving dish as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-007.jpg\" alt=\"preliminary stages\" title=\"preliminary stages\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8491\">\u003cbr>\n\u003cem>Risotto: premature stages\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-017.jpg\" alt=\"fully bloomed risotto\" title=\"fully bloomed risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8493\">\u003cbr>\nRisotto: fully bloomed \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mariangela taught me a few tricks of the trade to making her risotto:\u003cbr>\n1)\tDon't forget to shred a carrot into the mix. Since carrot is a natural sweetener, it will bring out the sweetness of the butternut squash.\u003cbr>\n2)\tDon't forget to toast the rice a bit before you start adding liquid. It brings out the flavor of the rice and also helps in getting that nice, slightly al dente chew at the end.\u003cbr>\n3)\tDon't forget to bring the broth to a simmer before adding it to the rice.\u003cbr>\n4)\tDon't forget to add the broth one ladle at a time, waiting until it is absorbed by the rice until more is added.\u003cbr>\n5)\tDon't forget to pour yourself a nice glass of wine while you stir.\u003c/p>\n\u003cp>Risotto takes time and TLC, but it's well worth it. For Thanksgiving, roast off the squash ahead of time and keep it ready for use in an airtight container. You can even make the entire dish ahead of time and keep it in a large casserole dish ready to reheat in the oven before serving. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butternut-squash-risotto-016.jpg\" alt=\" Butternut Squash Risotto\" title=\" Butternut Squash Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8492\">\u003cbr>\n\u003cem>Butternut Squash Risotto\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Butternut Squash Risotto\u003c/strong> is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Risotto\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds), or 1 package pre-cut\u003cbr>\n32 oz chicken broth (2 boxes)\u003cbr>\n1 small onion, diced (about 1/2 cup)\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\n2 large garlic cloves, minced\u003cbr>\n1 teaspoon grated ginger\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n2 cups Arborio rice\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon salt\u003cbr>\n½ teaspoon cinnamon\u003cbr>\nPinch of nutmeg\u003cbr>\n½ cup Parmigiano Reggiano, freshly grated\u003cbr>\nOlive oil for roasting and finishing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Roast the Butternut Squash\u003c/em>\u003cbr>\n1.\tPreheat oven to 450°F with the rack in the middle.\u003cbr>\n2.\tIf using pre-cut squash, drizzle with about a tablespoon of olive oil, season with salt and pepper, and roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. (Skip to step 5).\u003cbr>\n3.\tIf using a whole squash, microwave the entire squash for 3-4 minutes so that it's easier to cut through. Halve squash lengthwise and discard seeds.\u003cbr>\n4.\tPeel one half and cut into 1-inch dice. Put remaining half, cut side down, in an oiled foil-lined baking pan with diced squash and season with salt and pepper. Bake the squash, stirring the diced pieces occasionally, until tender and browned lightly, 20-25 minutes. Holding halved squash in a kitchen towel, scoop out flesh and coarsely chop.\u003cbr>\n5.\tSet aside. (Roasting can be done 1-2 days ahead of time and kept in an airtight container in the fridge.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Making the Risotto\u003c/em>\u003cbr>\n6.\tIn a saucepan bring broth to a simmer and keep at a bare simmer.\u003cbr>\n7.\tIn a large pot melt the butter and add onion, carrot, garlic, and ginger. Cook over moderate heat, stirring, until softened.\u003cbr>\n8.\tStir in rice and let it toast a bit, stirring constantly, about 1 minute.\u003cbr>\n9.\tAdd wine and cook, stirring, until absorbed.\u003cbr>\n10.\tThen stir in the broth ¼ cup at a time, stirring constantly, until absorbed. Keep the risotto at a simmer throughout. Continue simmering, stirring, and adding broth, letting each addition be absorbed before adding next, until about half of broth has been added.\u003cbr>\n11.\tStir in diced and chopped squash, honey, salt, cinnamon, and nutmeg, and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still slightly al dente, about 20-25 minutes.\u003cbr>\n12.\tStir in the grated Parmigiano and combine.\u003cbr>\n13.\tSpoon risotto into serving bowls and garnish with a drizzle of olive oil and a few curls of Parmigiano using a vegetable peeler. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n",
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"excerpt": "I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nora Ephron and Mashed Potatoes ",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cesare's Salad: Tossing My Own.",
"title": "Cesare's Salad: Tossing My Own.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-8314\" title=\"caesar salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caesar-salad.jpg\" alt=\"caesar salad\" width=\"350\" height=\"231\">I'm a sucker for a great Caesar salad. Call me old school, but there are few things that can beat it in my book. Garlicky, lemony, cheesy, and anchovy-y, if there is such a word. If there isn't, there should be.\u003c/p>\n\u003cp>Sadly, a great restaurant Caesar salad has eluded me in San Francisco.\u003c/p>\n\u003cp>With the possible exceptions of Zuni Café and Tadich Grill (both old school and old guard), I have been bitterly disappointed every time I order a Caesar salad in a restaurant. And the above venues merely create good salads, not, in my opinion, great ones. Yet I keep on ordering them everywhere I go. It's like forgetting the pain of childbirth or the tragedy of falling in love with a crazy sadist-- I fall blindly and hopefully back into bed with the salad section of the menu and think, \"This time, it's going to be good. This time I am going to find the one I've been waiting for all my life.\" Invariably, I am served a Romaine salad with either a flaccid, mayonnaise-like dressing, or an underdressed, uninspired one with croutons like ship biscuits that leaves me asking my server for a little extra lemon and another napkin with which I might dry my tears.\u003c/p>\n\u003cp>Perhaps I just live to be disappointed.\u003c/p>\n\u003cp>And then, when discussing the demise of this salad with a friend over a lunch that included a particularly sorry looking one, I understood what all of these salads were missing, good and bad:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Drama.\u003c/strong>\u003c/p>\n\u003cp>The Caesar salad is a dish that cries out for table-side service. It is, in my opinion if not in fact, the ham actor of the salad world-- a fact none too surprising when one considers that it was first created in a pique of impromptu by Cesare Cardini, an Italian man living in the once-glamorous town Tijuana, Mexico. Fortunately for us, Cardini had the good sense (or delicious folly, depending on your point of view) to seek out his fame and fortune in Hollywood, dressing recipe in hand, where the salad soon became a favorite among the local movie stars and luncheon élite. Cesare's salad soon evolved into Caesar's salad and, somewhere along the way, the apostrophe \"s\" was lost, and Caesar salads were being dramatically created in front of and for delighted diners in leather banquetted dining rooms and Danish Modern living rooms across the country.\u003c/p>\n\u003cp>Sadly, Cesare's salad is going the way of Banana's Foster, Cherries Jubilee, and the dodo, thanks to the demise of table side service. There is little room in most restaurants today to manoeuver the necessary salad carts, and diners (with the possible exception of brief fads like the Benihana's craze of the 70's, and eating at chef's tables in the 90's) seem less interested in having a server who entertains. Lastly, and perhaps most sadly of all, those venues who do still provide table side cooking are often so old-fashioned and unchanging that they have become a sort of dwindling, petrified forest. And those diners who habituate them are either equally as fossilized or, at best, there solely for kitsch.\u003c/p>\n\u003cp>\u003cstrong>So what can one do?\u003c/strong>\u003c/p>\n\u003cp>I, for one, have started making my own damned Caesar salads. Or Cesare salads, as I prefer now to call them. I can make them as obscenely garlicky as I like and can toss them as high and dramatically as my ceiling and physical abilities allow. I'm a professional waiter, after all, and one with a strong dramatic bent. Just ask anyone. Just don't ask me to make one for you at my restaurant-- there is no way in hell I could ever get that rolling cart past the drunken cougars hovering at the bar.\u003c/p>\n\u003cp>\u003cstrong>Lyle's Muy Fuerte Cesare's Salad:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>At my birthday party last summer, I had decided that my own contribution to the buffet would be my favorite old-school salad, since I was now, officially (according to some people) old. It was then that I realized that I had never actually made one before. The one's I had known and loved were always made for me by people who understand gusto like my friend Shan or my ex-boyfriend Paul, who was about as theatrically dramatic as they come.\u003c/p>\n\u003cp>When I confessed this salad-tossing inexperience to my friend Lyle, he told me he would walk me through the entire process. Being my birthday, I let him take over, while I poured myself another glass of wine and watched him do all the work.\u003c/p>\n\u003cp>This is a recipe \u003cem>muy fuerte\u003c/em>-- extra garlic, extra anchovy, extra everything. Brash and unsubtle. In other words, just the way I like it.\u003c/p>\n\u003cp>I would suggest preparing this dish with at least one other person in the room when you first try it. Talk the entire time you are mashing, whisking, and tossing. Remember: you are the entertainment. If you don't have anyone on hand to chat with, I suggest, chatting up your pet. If you have no pet, bring a houseplant into your kitchen and talk to that. If you are lacking a house plant, you are more than likely not the type of person who would ever make a Caesar salad and are therefore not reading this.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Two heads of Romaine lettuce, well washed, outer leaves removed, and torn into bite-sized pieces.\u003c/p>\n\u003cp>About 1/3 cup Parmesan cheese. Please use the good stuff. Nothing that comes out of a shaker will do no matter how good a deal you got with that double coupon.\u003c/p>\n\u003cp>Whole anchovies for garnish are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>For the Dressing:\u003c/strong>\u003c/p>\n\u003cp>1 coddled egg. Yolk only.\u003c/p>\n\u003cp>3 anchovy filets (spanish, preferably)\u003c/p>\n\u003cp>2 cloves garlic, crushed\u003c/p>\n\u003cp>A pinch of coarse salt (kosher is excellent)\u003c/p>\n\u003cp>The juice of one half lemon\u003c/p>\n\u003cp>4 to 5 drops Worcestershire sauce\u003c/p>\n\u003cp>4 to 5 drops Tabasco sauce\u003c/p>\n\u003cp>1/4 teaspoon Dijon mustard\u003c/p>\n\u003cp>6 tablespoons (approximate) of extra virgin olive oil\u003c/p>\n\u003cp>Coarsely ground black pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>For Croutons:\u003c/strong>\u003c/p>\n\u003cp>For two cups of croutons (it is always a good idea to make extra):\u003c/p>\n\u003cp>2 cups of day-old bread (french, sour, white-- take your pick), dried out a touch and cut into 3/4\" cubes.\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>2 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>a heavy pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To Coddle an Egg:\u003c/strong>\u003c/p>\n\u003cp>Coddling the egg yolk lends a richer texture to the dressing by thickening it slightly, in case you were wondering. If you want a better scientific understanding of this process, ask a scientist. I prefer to live in ignorance and call it a miracle.\u003c/p>\n\u003cp>1. Bring your egg (which should be very fresh) to room temperature by placing it in a heat-proof glass of warm water for a few minutes. When this temperature has been achieved, drain water and cover egg with boiling water. Let stand for exactly one minute. Drain. Run cold water over egg. Egg has now been thoroughly traumatized and is now ready for use in your dressing.\u003c/p>\n\u003cp>\u003cstrong>Making the Croutons:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375F. Drizzle butter/oil mixture over bread cubes while tossing cubes with your free hand (if you have no extra hand available, use someone else's.) Coat evenly but do try to avoid an absolute drenching.\u003c/p>\n\u003cp>Place a single layer of bread cubes on a baking sheet and pop into the oven on the upper rack. Peek into oven at around 7 to 8 minutes into the process, shake and turn cubes. Remove from oven when cubes have become golden brown and therefore have officially attained crouton status*.\u003c/p>\n\u003cp>*To my mind, croutons should be very much like Lou Grant from The Mary Tyler Moore Show-- hard, crusty exterior, but soft and warm on the inside. They should, however, not smell strongly of bourbon in the middle of the afternoon.\u003c/p>\n\u003cp>\u003cstrong>To Make the Dressing:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8312\" title=\"anchovy and garlic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/anchovy-and-garlic.jpg\" alt=\"anchovy and garlic\" width=\"350\" height=\"233\">\u003c/p>\n\u003cp>1. Place kosher salt, anchovy, and garlic in the bottom of a wooden bowl. Mash these ingredients together with the aid of two forks until a rough paste is formed.\u003c/p>\n\u003cp>2. Next, add mustard, Worcestershire sauce, Tabasco, and lemon juice. Trade in the two forks for a wire whisk. Whisk until well-blended.\u003c/p>\n\u003cp>3. Add coddled egg yolk to the mix and whisk with gusto for about one minute to allow the citric acid from the lemon to \"cook\" the yolk a little.\u003c/p>\n\u003cp>4. Slowly drizzle in olive oil from as great a height as you dare, for theatrical purposes. Pause occasionally to taste with a clean finger. Make dramatic noises as you do so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8313\" title=\"falling romaine leaves\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/falling-romaine-leaves.jpg\" alt=\"falling romaine leaves\" width=\"350\" height=\"233\">\u003c/p>\n\u003cp>5. Let the lettuce leaves rain down into your dressing-drenched wooden bowl. Do not add any sound effects at this point. With the two forks you had earlier cast aside or with larger, more festive, salad utensils, begin to toss the salad. Sprinkle in a little cheese here, a little there. Hum as you sprinkle. Something lilting and hopeful.\u003c/p>\n\u003cp>6. Add your croutons, tossing and humming all the more.\u003c/p>\n\u003cp>7. Now add cracked black pepper to finish both the tossing of your salad and the incessant humming.\u003c/p>\n\u003cp>8. If serving directly from the salad bowl, sprinkle with a bit more cheese to garnish, if serving individually, divide equally among chilled plates, then add more cheese. Whatever you do, serve and eat immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n",
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"excerpt": "I'm a sucker for a great Caesar salad. Call me old school, but there are few things that can beat it in my book. Garlicky, lemony, cheesy, and anchovy-y, if there is such a word. If there isn't, there should be.\r\n\r\nSadly, a great restaurant Caesar salad has eluded me in this city of ours.\r\n",
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"description": "I'm a sucker for a great Caesar salad. Call me old school, but there are few things that can beat it in my book. Garlicky, lemony, cheesy, and anchovy-y, if there is such a word. If there isn't, there should be.\r\n\r\nSadly, a great restaurant Caesar salad has eluded me in this city of ours.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-8314\" title=\"caesar salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caesar-salad.jpg\" alt=\"caesar salad\" width=\"350\" height=\"231\">I'm a sucker for a great Caesar salad. Call me old school, but there are few things that can beat it in my book. Garlicky, lemony, cheesy, and anchovy-y, if there is such a word. If there isn't, there should be.\u003c/p>\n\u003cp>Sadly, a great restaurant Caesar salad has eluded me in San Francisco.\u003c/p>\n\u003cp>With the possible exceptions of Zuni Café and Tadich Grill (both old school and old guard), I have been bitterly disappointed every time I order a Caesar salad in a restaurant. And the above venues merely create good salads, not, in my opinion, great ones. Yet I keep on ordering them everywhere I go. It's like forgetting the pain of childbirth or the tragedy of falling in love with a crazy sadist-- I fall blindly and hopefully back into bed with the salad section of the menu and think, \"This time, it's going to be good. This time I am going to find the one I've been waiting for all my life.\" Invariably, I am served a Romaine salad with either a flaccid, mayonnaise-like dressing, or an underdressed, uninspired one with croutons like ship biscuits that leaves me asking my server for a little extra lemon and another napkin with which I might dry my tears.\u003c/p>\n\u003cp>Perhaps I just live to be disappointed.\u003c/p>\n\u003cp>And then, when discussing the demise of this salad with a friend over a lunch that included a particularly sorry looking one, I understood what all of these salads were missing, good and bad:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Drama.\u003c/strong>\u003c/p>\n\u003cp>The Caesar salad is a dish that cries out for table-side service. It is, in my opinion if not in fact, the ham actor of the salad world-- a fact none too surprising when one considers that it was first created in a pique of impromptu by Cesare Cardini, an Italian man living in the once-glamorous town Tijuana, Mexico. Fortunately for us, Cardini had the good sense (or delicious folly, depending on your point of view) to seek out his fame and fortune in Hollywood, dressing recipe in hand, where the salad soon became a favorite among the local movie stars and luncheon élite. Cesare's salad soon evolved into Caesar's salad and, somewhere along the way, the apostrophe \"s\" was lost, and Caesar salads were being dramatically created in front of and for delighted diners in leather banquetted dining rooms and Danish Modern living rooms across the country.\u003c/p>\n\u003cp>Sadly, Cesare's salad is going the way of Banana's Foster, Cherries Jubilee, and the dodo, thanks to the demise of table side service. There is little room in most restaurants today to manoeuver the necessary salad carts, and diners (with the possible exception of brief fads like the Benihana's craze of the 70's, and eating at chef's tables in the 90's) seem less interested in having a server who entertains. Lastly, and perhaps most sadly of all, those venues who do still provide table side cooking are often so old-fashioned and unchanging that they have become a sort of dwindling, petrified forest. And those diners who habituate them are either equally as fossilized or, at best, there solely for kitsch.\u003c/p>\n\u003cp>\u003cstrong>So what can one do?\u003c/strong>\u003c/p>\n\u003cp>I, for one, have started making my own damned Caesar salads. Or Cesare salads, as I prefer now to call them. I can make them as obscenely garlicky as I like and can toss them as high and dramatically as my ceiling and physical abilities allow. I'm a professional waiter, after all, and one with a strong dramatic bent. Just ask anyone. Just don't ask me to make one for you at my restaurant-- there is no way in hell I could ever get that rolling cart past the drunken cougars hovering at the bar.\u003c/p>\n\u003cp>\u003cstrong>Lyle's Muy Fuerte Cesare's Salad:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>At my birthday party last summer, I had decided that my own contribution to the buffet would be my favorite old-school salad, since I was now, officially (according to some people) old. It was then that I realized that I had never actually made one before. The one's I had known and loved were always made for me by people who understand gusto like my friend Shan or my ex-boyfriend Paul, who was about as theatrically dramatic as they come.\u003c/p>\n\u003cp>When I confessed this salad-tossing inexperience to my friend Lyle, he told me he would walk me through the entire process. Being my birthday, I let him take over, while I poured myself another glass of wine and watched him do all the work.\u003c/p>\n\u003cp>This is a recipe \u003cem>muy fuerte\u003c/em>-- extra garlic, extra anchovy, extra everything. Brash and unsubtle. In other words, just the way I like it.\u003c/p>\n\u003cp>I would suggest preparing this dish with at least one other person in the room when you first try it. Talk the entire time you are mashing, whisking, and tossing. Remember: you are the entertainment. If you don't have anyone on hand to chat with, I suggest, chatting up your pet. If you have no pet, bring a houseplant into your kitchen and talk to that. If you are lacking a house plant, you are more than likely not the type of person who would ever make a Caesar salad and are therefore not reading this.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Two heads of Romaine lettuce, well washed, outer leaves removed, and torn into bite-sized pieces.\u003c/p>\n\u003cp>About 1/3 cup Parmesan cheese. Please use the good stuff. Nothing that comes out of a shaker will do no matter how good a deal you got with that double coupon.\u003c/p>\n\u003cp>Whole anchovies for garnish are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>For the Dressing:\u003c/strong>\u003c/p>\n\u003cp>1 coddled egg. Yolk only.\u003c/p>\n\u003cp>3 anchovy filets (spanish, preferably)\u003c/p>\n\u003cp>2 cloves garlic, crushed\u003c/p>\n\u003cp>A pinch of coarse salt (kosher is excellent)\u003c/p>\n\u003cp>The juice of one half lemon\u003c/p>\n\u003cp>4 to 5 drops Worcestershire sauce\u003c/p>\n\u003cp>4 to 5 drops Tabasco sauce\u003c/p>\n\u003cp>1/4 teaspoon Dijon mustard\u003c/p>\n\u003cp>6 tablespoons (approximate) of extra virgin olive oil\u003c/p>\n\u003cp>Coarsely ground black pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>For Croutons:\u003c/strong>\u003c/p>\n\u003cp>For two cups of croutons (it is always a good idea to make extra):\u003c/p>\n\u003cp>2 cups of day-old bread (french, sour, white-- take your pick), dried out a touch and cut into 3/4\" cubes.\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>2 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>a heavy pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To Coddle an Egg:\u003c/strong>\u003c/p>\n\u003cp>Coddling the egg yolk lends a richer texture to the dressing by thickening it slightly, in case you were wondering. If you want a better scientific understanding of this process, ask a scientist. I prefer to live in ignorance and call it a miracle.\u003c/p>\n\u003cp>1. Bring your egg (which should be very fresh) to room temperature by placing it in a heat-proof glass of warm water for a few minutes. When this temperature has been achieved, drain water and cover egg with boiling water. Let stand for exactly one minute. Drain. Run cold water over egg. Egg has now been thoroughly traumatized and is now ready for use in your dressing.\u003c/p>\n\u003cp>\u003cstrong>Making the Croutons:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375F. Drizzle butter/oil mixture over bread cubes while tossing cubes with your free hand (if you have no extra hand available, use someone else's.) Coat evenly but do try to avoid an absolute drenching.\u003c/p>\n\u003cp>Place a single layer of bread cubes on a baking sheet and pop into the oven on the upper rack. Peek into oven at around 7 to 8 minutes into the process, shake and turn cubes. Remove from oven when cubes have become golden brown and therefore have officially attained crouton status*.\u003c/p>\n\u003cp>*To my mind, croutons should be very much like Lou Grant from The Mary Tyler Moore Show-- hard, crusty exterior, but soft and warm on the inside. They should, however, not smell strongly of bourbon in the middle of the afternoon.\u003c/p>\n\u003cp>\u003cstrong>To Make the Dressing:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8312\" title=\"anchovy and garlic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/anchovy-and-garlic.jpg\" alt=\"anchovy and garlic\" width=\"350\" height=\"233\">\u003c/p>\n\u003cp>1. Place kosher salt, anchovy, and garlic in the bottom of a wooden bowl. Mash these ingredients together with the aid of two forks until a rough paste is formed.\u003c/p>\n\u003cp>2. Next, add mustard, Worcestershire sauce, Tabasco, and lemon juice. Trade in the two forks for a wire whisk. Whisk until well-blended.\u003c/p>\n\u003cp>3. Add coddled egg yolk to the mix and whisk with gusto for about one minute to allow the citric acid from the lemon to \"cook\" the yolk a little.\u003c/p>\n\u003cp>4. Slowly drizzle in olive oil from as great a height as you dare, for theatrical purposes. Pause occasionally to taste with a clean finger. Make dramatic noises as you do so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8313\" title=\"falling romaine leaves\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/falling-romaine-leaves.jpg\" alt=\"falling romaine leaves\" width=\"350\" height=\"233\">\u003c/p>\n\u003cp>5. Let the lettuce leaves rain down into your dressing-drenched wooden bowl. Do not add any sound effects at this point. With the two forks you had earlier cast aside or with larger, more festive, salad utensils, begin to toss the salad. Sprinkle in a little cheese here, a little there. Hum as you sprinkle. Something lilting and hopeful.\u003c/p>\n\u003cp>6. Add your croutons, tossing and humming all the more.\u003c/p>\n\u003cp>7. Now add cracked black pepper to finish both the tossing of your salad and the incessant humming.\u003c/p>\n\u003cp>8. If serving directly from the salad bowl, sprinkle with a bit more cheese to garnish, if serving individually, divide equally among chilled plates, then add more cheese. Whatever you do, serve and eat immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Pumpkin Cheesecake with a Pecan Shortbread Crust",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/slice-of-pumpkin-cheesecake.jpg\" alt=\"slice of pumpkin cheesecake\" title=\"slice of pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8267\">\u003c/p>\n\u003cp>Pumpkin pie is the quintessential Thanksgiving dessert. Most people eat it just once a year, and that's after first gorging themselves on turkey, mashed potatoes, yams, and about ten other side dishes. Yet more often than not I hear people say they'll take only a \"sliver\" of pumpkin pie, saving any available room for the other desserts. Sure, we serve pumpkin pie each November, but mostly because it's become obligatory: an expected holiday staple very few get excited about. \u003c/p>\n\u003cp>But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. While enjoying some pecan shortbread last week, I started to wonder how it would taste paired with a pumpkin custard. But then my mind began to wander even further from the norm. Why make a regular custard filling when I could use cream cheese? I looked up some pumpkin cheesecake recipes, but most seemed more cheesecake than pumpkin pie, and I wanted to retain the pie's essence for the holiday, so I decided to make up my own concoction.\u003c/p>\n\u003cp>As I wanted the pie to preserve some traditional flavors, I started with the customary pumpkin puree mixed with eggs, sugar, and cream, along with the conventional spices of cinnamon, nutmeg, and cloves. With my eye on making my pie creamier and richer than in years past, I then mixed in a package of cream cheese that had been whipped with some sugar, more eggs and vanilla. Then, to wake up the palate a bit, I also added in some ginger. Of course I used a pecan shortbread crust, the idea of which started this whole adventure in the first place. Finally, once the cake cooled, I topped it with sour cream that had been flavored with maple syrup simply because I wanted a hint of tartness and sugar to help balance the rich creaminess of the cake. \u003c/p>\n\u003cp>My new and improved pumpkin dessert was light and silky with a rich Fall flavor that wasn't overwhelming. Using only one package of cream cheese endowed the filling with a velvety sumptuousness that was more fluffy than overwhelmingly cheesy. The pecan crust's nutty and buttery crispness was also the perfect foil for the creamy center. And did I mention that you just press the dough in the pan, which means you don't have to prepare and roll out a crust? I have a feeling this new pumpkin dessert will find a place in my holiday repertoire of desserts, but I'm also open to future experimentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkin-cheesecake.jpg\" alt=\"pumpkin cheesecake\" title=\"pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8268\">\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake with a Pecan Shortbread Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 8-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1/2 cup softened unsalted butter\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup flour\u003cbr>\n1/3 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake Filling\u003c/strong>\u003cbr>\n1 8-oz package cream cheese\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n4 large eggs\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 15-oz can pureed pumpkin or 2 cups cooked pumpkin\u003cbr>\n3/4 cups brown sugar\u003cbr>\n3/4 cup whipping cream\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/4 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup sour cream\u003cbr>\n2 Tbsp maple syrup\u003cbr>\n2 Tbsp chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees.\u003cbr>\n2. Mix together all ingredients using either the paddle of a mixer or your hands.\u003cbr>\n3. Press crust into a 9-inch spring-form pan, being sure to make the bottom even and also pressing the edges of the dough about a 1/4 to 1/2 way up the sides of the pan. Set the pan in the refrigerator.\u003cbr>\n4. In a medium bowl, whip together the pumpkin puree, cream, 2 eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt until fully incorporated.\u003cbr>\n5. Using a the paddle attachment on your mixer, combine the softened cream cheese, 2 eggs, granulated sugar and vanilla until creamy.\u003cbr>\n6. Gently add the pumpkin mixture to the cream cheese, being sure not to over mix.\u003cbr>\n7. Take the crust out of the refrigerator and set the pan on a large baking sheet. Pour the filling into the pan.\u003cbr>\n8. Place the filled pan (which should still be on the large baking sheet) into the oven for 45 minutes or until the center only slightly jiggles. If the middle shakes like jell-o, leave it in until it sets further.\u003cbr>\n9. Once the cake has cooled down, mix the sour cream and maple syrup together. Spread the mixture on top of the cake and then sprinkle on the chopped pecans.\u003cbr>\n10. Refrigerate at least 2 hours or overnight and serve.\u003c/p>\n\n",
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"excerpt": "But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/slice-of-pumpkin-cheesecake.jpg\" alt=\"slice of pumpkin cheesecake\" title=\"slice of pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8267\">\u003c/p>\n\u003cp>Pumpkin pie is the quintessential Thanksgiving dessert. Most people eat it just once a year, and that's after first gorging themselves on turkey, mashed potatoes, yams, and about ten other side dishes. Yet more often than not I hear people say they'll take only a \"sliver\" of pumpkin pie, saving any available room for the other desserts. Sure, we serve pumpkin pie each November, but mostly because it's become obligatory: an expected holiday staple very few get excited about. \u003c/p>\n\u003cp>But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. While enjoying some pecan shortbread last week, I started to wonder how it would taste paired with a pumpkin custard. But then my mind began to wander even further from the norm. Why make a regular custard filling when I could use cream cheese? I looked up some pumpkin cheesecake recipes, but most seemed more cheesecake than pumpkin pie, and I wanted to retain the pie's essence for the holiday, so I decided to make up my own concoction.\u003c/p>\n\u003cp>As I wanted the pie to preserve some traditional flavors, I started with the customary pumpkin puree mixed with eggs, sugar, and cream, along with the conventional spices of cinnamon, nutmeg, and cloves. With my eye on making my pie creamier and richer than in years past, I then mixed in a package of cream cheese that had been whipped with some sugar, more eggs and vanilla. Then, to wake up the palate a bit, I also added in some ginger. Of course I used a pecan shortbread crust, the idea of which started this whole adventure in the first place. Finally, once the cake cooled, I topped it with sour cream that had been flavored with maple syrup simply because I wanted a hint of tartness and sugar to help balance the rich creaminess of the cake. \u003c/p>\n\u003cp>My new and improved pumpkin dessert was light and silky with a rich Fall flavor that wasn't overwhelming. Using only one package of cream cheese endowed the filling with a velvety sumptuousness that was more fluffy than overwhelmingly cheesy. The pecan crust's nutty and buttery crispness was also the perfect foil for the creamy center. And did I mention that you just press the dough in the pan, which means you don't have to prepare and roll out a crust? I have a feeling this new pumpkin dessert will find a place in my holiday repertoire of desserts, but I'm also open to future experimentation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkin-cheesecake.jpg\" alt=\"pumpkin cheesecake\" title=\"pumpkin cheesecake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8268\">\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake with a Pecan Shortbread Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 8-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1/2 cup softened unsalted butter\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup flour\u003cbr>\n1/3 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cheesecake Filling\u003c/strong>\u003cbr>\n1 8-oz package cream cheese\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n4 large eggs\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 15-oz can pureed pumpkin or 2 cups cooked pumpkin\u003cbr>\n3/4 cups brown sugar\u003cbr>\n3/4 cup whipping cream\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/4 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup sour cream\u003cbr>\n2 Tbsp maple syrup\u003cbr>\n2 Tbsp chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees.\u003cbr>\n2. Mix together all ingredients using either the paddle of a mixer or your hands.\u003cbr>\n3. Press crust into a 9-inch spring-form pan, being sure to make the bottom even and also pressing the edges of the dough about a 1/4 to 1/2 way up the sides of the pan. Set the pan in the refrigerator.\u003cbr>\n4. In a medium bowl, whip together the pumpkin puree, cream, 2 eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt until fully incorporated.\u003cbr>\n5. Using a the paddle attachment on your mixer, combine the softened cream cheese, 2 eggs, granulated sugar and vanilla until creamy.\u003cbr>\n6. Gently add the pumpkin mixture to the cream cheese, being sure not to over mix.\u003cbr>\n7. Take the crust out of the refrigerator and set the pan on a large baking sheet. Pour the filling into the pan.\u003cbr>\n8. Place the filled pan (which should still be on the large baking sheet) into the oven for 45 minutes or until the center only slightly jiggles. If the middle shakes like jell-o, leave it in until it sets further.\u003cbr>\n9. Once the cake has cooled down, mix the sour cream and maple syrup together. Spread the mixture on top of the cake and then sprinkle on the chopped pecans.\u003cbr>\n10. Refrigerate at least 2 hours or overnight and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/sweet-potato-gratin-009.jpg\" alt=\"Sweet Potato Gratin\" title=\"Sweet Potato Gratin\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8069\">\u003cbr>\n\u003cem>Sweet Potato Gratin\u003c/em>\u003c/p>\n\u003cp>Turkey season is upon us, and for me, that means sweet potato season! I love sweet potato in pretty much any form -- baked, fried, pie'd -- but in this gratin form, it is savory-sweet bliss at its finest. \u003c/p>\n\u003cp>I first discovered this recipe years ago at a potluck in Brooklyn (thanks, Heidi, for sharing). I've since made it every Thanksgiving. It is the perfect sweet potato side dish for your table. Yes, this means your aunt can stop bringing those awful candied yams with marshmallows on top. Ickk. \u003c/p>\n\u003cp>The prep is the most tedious part of this dish, but it can be made a breeze if you have a good mandolin or food processor with a slicing attachment. If you are going the old fashioned knife route, I find it easier to nuke the potato just a minute or so to soften it before attempting to cut into thin slices. Don't worry if your slices are not perfect, they will be covered with delicious crunchy topping anyway.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/sweet-potato-gratin-003.jpg\" alt=\"Sweet potato prep\" title=\"Sweet potato prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8068\">\u003cbr>\n\u003cem>Sweet potato prep\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back to the savory-sweet bliss part. If you're always walking the line between salty and sweet, meet in the middle \u003cem>au gratin\u003c/em>, and come with a big serving spoon. The earthy sweetness of the potato anchors this dish, while savory sweet onions add an aromatic dimension. The thyme complements the sweet potato well without overpowering it with herby-ness. Heavy cream and butter make this a holiday dish (don't skimp, it's worth it). And, the topping, mmm…extra crunchiness from the panko offsets the soft texture of the gratin, Parmigiano brings even more buttery, savory, goodness into the picture, and pecans top it all off with toasted nuttiness, tinged with a sweet maple flavor. \u003c/p>\n\u003cp>Make this dish ahead of time to save on holiday stress. Simply prepare it up to the topping part. That way, come meal time, all you have to do is sprinkle the topping, drizzle with olive oil, and pop it in the oven until heated through and golden on top.\u003c/p>\n\u003cp>Leaves you more time to figure out what to do with Aunt Ro's marshmallows.\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong> \u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 cup pecans, chopped\u003cbr>\n¼ cup Parmigiano\u003cbr>\nOlive oil for drizzling\u003c/p>\n\u003cp>\u003cem>For the gratin:\u003c/em>\u003cbr>\n4 lbs. sweet potato\u003cbr>\n2 lbs. onions, thinly sliced\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n½ teaspoon pepper\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n1 ½ teaspoons fresh thyme \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the oven to 350°F and arrange a rack in the middle. Butter a 13-by-9-inch baking dish and set aside.\u003cbr>\n2.\tMelt butter in a medium frying pan over medium-low heat. When it foams, add onion and season well with salt and pepper. Slowly cook until soft and translucent (about 30 minutes); set aside.\u003cbr>\n3.\tPeel sweet potatoes and cut into 1/8\" slices with a mandolin, sharp knife, or food processor with slicer attachment.\u003cbr>\n4.\tMix the cream, cayenne and thyme leaves in a large bowl and set aside.\u003cbr>\n5.\tIn the baking dish, layer 1/3 potato slices on the bottom, 1/3 cream mixture, add salt and pepper, and ½ of the onions. Repeat, layering another 1/3 of potato slices, 1/3 cream mixture, salt and pepper, and the rest of the onions. Finish off with the last of the sweet potato and cream mixture, and a sprinkle of salt and pepper.\u003cbr>\n6.\tCover with foil and bake 40-50 minutes (it should be soft and cooked through).\u003cbr>\n7.\tCombine topping ingredients and sprinkle mixture evenly over gratin. Drizzle with a little olive oil to help with the browning. Bake uncovered, about 10 minutes, until golden. Keep an eye out to make sure the pecans don't burn.\u003c/p>\n\n",
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"excerpt": "Turkey season is upon us, and for me, that means sweet potato season! I love sweet potato in pretty much any form -- baked, fried, pie'd -- but in this gratin form, it is savory-sweet bliss at its finest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/sweet-potato-gratin-009.jpg\" alt=\"Sweet Potato Gratin\" title=\"Sweet Potato Gratin\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8069\">\u003cbr>\n\u003cem>Sweet Potato Gratin\u003c/em>\u003c/p>\n\u003cp>Turkey season is upon us, and for me, that means sweet potato season! I love sweet potato in pretty much any form -- baked, fried, pie'd -- but in this gratin form, it is savory-sweet bliss at its finest. \u003c/p>\n\u003cp>I first discovered this recipe years ago at a potluck in Brooklyn (thanks, Heidi, for sharing). I've since made it every Thanksgiving. It is the perfect sweet potato side dish for your table. Yes, this means your aunt can stop bringing those awful candied yams with marshmallows on top. Ickk. \u003c/p>\n\u003cp>The prep is the most tedious part of this dish, but it can be made a breeze if you have a good mandolin or food processor with a slicing attachment. If you are going the old fashioned knife route, I find it easier to nuke the potato just a minute or so to soften it before attempting to cut into thin slices. Don't worry if your slices are not perfect, they will be covered with delicious crunchy topping anyway.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/sweet-potato-gratin-003.jpg\" alt=\"Sweet potato prep\" title=\"Sweet potato prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8068\">\u003cbr>\n\u003cem>Sweet potato prep\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back to the savory-sweet bliss part. If you're always walking the line between salty and sweet, meet in the middle \u003cem>au gratin\u003c/em>, and come with a big serving spoon. The earthy sweetness of the potato anchors this dish, while savory sweet onions add an aromatic dimension. The thyme complements the sweet potato well without overpowering it with herby-ness. Heavy cream and butter make this a holiday dish (don't skimp, it's worth it). And, the topping, mmm…extra crunchiness from the panko offsets the soft texture of the gratin, Parmigiano brings even more buttery, savory, goodness into the picture, and pecans top it all off with toasted nuttiness, tinged with a sweet maple flavor. \u003c/p>\n\u003cp>Make this dish ahead of time to save on holiday stress. Simply prepare it up to the topping part. That way, come meal time, all you have to do is sprinkle the topping, drizzle with olive oil, and pop it in the oven until heated through and golden on top.\u003c/p>\n\u003cp>Leaves you more time to figure out what to do with Aunt Ro's marshmallows.\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong> \u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 cup pecans, chopped\u003cbr>\n¼ cup Parmigiano\u003cbr>\nOlive oil for drizzling\u003c/p>\n\u003cp>\u003cem>For the gratin:\u003c/em>\u003cbr>\n4 lbs. sweet potato\u003cbr>\n2 lbs. onions, thinly sliced\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n½ teaspoon pepper\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n1 ½ teaspoons fresh thyme \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the oven to 350°F and arrange a rack in the middle. Butter a 13-by-9-inch baking dish and set aside.\u003cbr>\n2.\tMelt butter in a medium frying pan over medium-low heat. When it foams, add onion and season well with salt and pepper. Slowly cook until soft and translucent (about 30 minutes); set aside.\u003cbr>\n3.\tPeel sweet potatoes and cut into 1/8\" slices with a mandolin, sharp knife, or food processor with slicer attachment.\u003cbr>\n4.\tMix the cream, cayenne and thyme leaves in a large bowl and set aside.\u003cbr>\n5.\tIn the baking dish, layer 1/3 potato slices on the bottom, 1/3 cream mixture, add salt and pepper, and ½ of the onions. Repeat, layering another 1/3 of potato slices, 1/3 cream mixture, salt and pepper, and the rest of the onions. Finish off with the last of the sweet potato and cream mixture, and a sprinkle of salt and pepper.\u003cbr>\n6.\tCover with foil and bake 40-50 minutes (it should be soft and cooked through).\u003cbr>\n7.\tCombine topping ingredients and sprinkle mixture evenly over gratin. Drizzle with a little olive oil to help with the browning. Bake uncovered, about 10 minutes, until golden. Keep an eye out to make sure the pecans don't burn.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-8133\" title=\"fuyu-persimmons2\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons2.jpg\" alt=\"fuyu-persimmons2\" width=\"350\" height=\"236\">If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\u003c/p>\n\u003cp>Shortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\u003c/p>\n\u003cp>I shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\u003c/p>\n\u003cp>I have historically shied away from persimmons, since my first experience with one wasn't the least bit pleasant on several accounts.\u003c/p>\n\u003cp>Fresh from college graduation in Southern California, I realized I still had what I referred to as unresolved \"living-in-Berkeley issues.\" So I packed up my Volvo and headed north to live in a large Victorian house with one of my best friends from school, his sister, and four Berkeley graduate students.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was pretty much a total disaster. None of my roommates were especially welcoming, which may or may not have been due to the fact that my friend's girlfriend, who was not particularly attractive to begin with, was extremely insecure about her hold on him. This may or may not have been due to the fact that he was a former theater major whom she asked out as he was on his way to the Gay Pride parade in San Francisco.\u003c/p>\n\u003cp>And when I say \"not particularly welcoming,\" I mean cold, passive-aggressive, and downright rude.\u003c/p>\n\u003cp>One of the small consolations of living with next-to-no-money in a household filled with people who did not like me was the fact that this house was situated two blocks from the old Berkeley Bowl-- a place where one could choose from a mind-boggling selection of produce and come home with a bag full of beautiful fruits and vegetables for, well, next-to-no-money. As a result, there was always a big bowl full of fruit residing on the kitchen table in our happy little home.\u003c/p>\n\u003cp>One morning, as I was sitting at that table, nursing my coffee and poring over the newspaper, two of my housemates wandered into the kitchen, poured their own coffee, and sat down with me. They gave me a perfunctory \"Good morning,\" and continued the string of conversation that they had been carrying on for days.\u003c/p>\n\u003cp>\"What colour was yours this morning?\" asked Helen, the nearsighted English girl.\u003c/p>\n\u003cp>\"Black. Really, really \u003cem>black\u003c/em>,\" replied Marci, who always had a bit of a pinched look on her face and was from nowhere especially interesting.\u003c/p>\n\u003cp>\"You're lucky. I haven't even gotten to black yet,\" said Helen, who sounded more than a little envious of Marci's fecal matter.\u003c/p>\n\u003cp>The two girls were on a cleansing diet. All they seemed able to talk about was their bowel movements. I asked if they wouldn't mind changing the topic, since I was just about to make breakfast. Marci shot me a look.\u003c/p>\n\u003cp>\"Those persimmons look beautiful,\" she said looking at the fruit bowl. \"Are they from The Bowl or from the neighbor's tree? Have you tried one yet?\"\u003c/p>\n\u003cp>I told her I wasn't sure where they were from. Surprised and encouraged by the fact that she was even talking to me, I went as far as telling her that I had never, in fact, seen a persimmon before moving to Berkeley, let alone tried one.\u003c/p>\n\u003cp>\"Oh, you have got to try one. Here, take this one. They're amazing. You can eat it just like an apple.\"\u003c/p>\n\u003cp>So I took an enormous bite. Having no prior persimmon knowledge, I did not understand the difference between the fuyu persimmon, which may be eaten \"just like an apple\" and the hachiya, which must first be ripened to near mush before being consumed otherwise, their extremely high tannin levels will suck all the moisture from one's mouth, making for great discomfort and/or great pleasure from those looking on. Three guesses as to which kind were in that bowl.\u003c/p>\n\u003cp>As I ran to the kitchen sink to spit out the persimmon and found that no amount of water seemed to replace the lost moisture in my mouth, Marci and Helen howled.\u003c/p>\n\u003cp>\"Oh my god, he \u003cem>fell\u003c/em> for it. I can't believe he's that \u003cem>stupid\u003c/em>!\" is what came out of Marci's still moistened, but thin lips.\u003c/p>\n\u003cp>Had I known anything about persimmons, this scene could have been easily avoided, of course. Had I understood their medicinal properties, I could have actually participated in their cleansing conversations, sharing with them the knowledge that, in traditional Chinese medicine, for example, raw persimmons are used to treat constipation and hemorrhoids and that, however contradictory it may sound, the cooked fruit is helpful in the treatment of diarrhea. Perhaps, if I had known and shared this informations with them, we might have been great friends and they would have felt comfortable enough to invite me to cleanse with them.\u003c/p>\n\u003cp>Of course, that did not happen. After a rather dramatic episode in which the girls suddenly became mortally offended by the Mammy-motif heirloom cookie jar I kept on the kitchen counter, I was asked to leave the house. And leave I did. Gladly. My \"living-in-Berkeley issues\" had finally been resolved.\u003c/p>\n\u003cp>For years, I had always associated persimmons with the unpleasant chill of my Berkeley housemates. I have since gotten over that. More or less. Today, I prefer to associate them with the much more pleasant chill of Autumn. I still don't have a lot of experience with fully ripened Hachiya persimmons, but I really love the other kind, the ones you really can eat like an apple.\u003c/p>\n\u003cp>And with that, I would like to end with a little, thankful message to Marci, wherever she is:\u003c/p>\n\u003cp>Fu yu.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8130\" title=\"fuyu-salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-salad.jpg\" alt=\"fuyu-salad\" width=\"292\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon Salad with Honey-Orange Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>Where I work, we do a fresh fuyu persimmon salad and give it the Greek name Lotosalata, which is unsurprising, since we tend to give everything a Greek name with the possible exception of the Ladies' room. The term \u003cem>lotos\u003c/em> is a possible reference to the \u003cem>Lotophagi\u003c/em>, or Lotus Eaters, found in Book Nine of the Odyssey, who tempted members of Odysseus' crew with food that causes those to eat it to forget where they have been and where they are going.\u003c/p>\n\u003cp>I cannot promise that my version of lotosalata will make anyone forget anything. But it's damned good. I can, however, promise you it will be the least fattening thing on your Thanksgiving table, with the possible exception of the napkins and flatware.\u003c/p>\n\u003cp>Do give it a go.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 fuyu persimmons, sliced about 1/8\" think lengthwise. Don't bother to peel.\u003c/p>\n\u003cp>1 medium-sized fennel bulb, well-cleaned and thinly sliced (or shaved) lengthwise\u003c/p>\n\u003cp>1/2 half shallot, treated exactly like the fennel (minus washing)\u003c/p>\n\u003cp>The juice of one orange\u003c/p>\n\u003cp>1 teaspoon of zest from that same orange (Please zest prior to juicing, thank you).\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil (This is not a classic oil-to-acid ratio of a vinaigrette. Less oil works better for this particular salad.)\u003c/p>\n\u003cp>3 tablespoons honey\u003c/p>\n\u003cp>2 tablespoons champagne vinegar\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>Pomegranate seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Whisk together orange juice, 2 tablespoons of the honey, and a pinch of salt. Place persimmon slices in a wide, shallow dish and toss with orange-honey mixture. Let persimmons marinate for at least 15 minutes. Toss them occasionally.\u003c/p>\n\u003cp>2. To make the vinaigrette, I typically use a small mason jar, since the days of my brother showing me how the souls of the dead are sorted out in the afterlife with the aid of a free-with-purchase Good Seasons cruet are long behind me. Place zest, olive oil, vinegar, and salt (add black pepper, if you wish) into jar, close lid tightly, and shake vigorously, which is always somehow extremely satisfying. Shake again as needed, whether it is for your benefit or that of the vinaigrette.\u003c/p>\n\u003cp>3. In a mixing bowl, place fennel and shallot. Pour over vinaigrette, toss, and let sit for at least 15 minutes. Think \"slaw\" and you might get a clearer picture of where I am going with this salad.\u003c/p>\n\u003cp>4. When you are ready to serve the salad, pour off and reserve the excess vinaigrette from the fennel and shallots. Place them on the serving dish of your choice as a sort of bed for the awaiting persimmons. Remove persimmons from the orange juice and honey, shaking off any excess moisture as you go, and arrange them atop the fennel/shallots. Drizzle persimmons with some of the reserved vinaigrette and sprinkle with pomegranate seeds.\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\u003cp>6. Refrain from talking about anything fecal while at the dinner table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Enjoy.\u003c/p>\n\n",
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"excerpt": "If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\r\n\r\nShortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\r\n\r\nI shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\r\n",
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"description": "If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\r\n\r\nShortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\r\n\r\nI shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-8133\" title=\"fuyu-persimmons2\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons2.jpg\" alt=\"fuyu-persimmons2\" width=\"350\" height=\"236\">If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\u003c/p>\n\u003cp>Shortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\u003c/p>\n\u003cp>I shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\u003c/p>\n\u003cp>I have historically shied away from persimmons, since my first experience with one wasn't the least bit pleasant on several accounts.\u003c/p>\n\u003cp>Fresh from college graduation in Southern California, I realized I still had what I referred to as unresolved \"living-in-Berkeley issues.\" So I packed up my Volvo and headed north to live in a large Victorian house with one of my best friends from school, his sister, and four Berkeley graduate students.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was pretty much a total disaster. None of my roommates were especially welcoming, which may or may not have been due to the fact that my friend's girlfriend, who was not particularly attractive to begin with, was extremely insecure about her hold on him. This may or may not have been due to the fact that he was a former theater major whom she asked out as he was on his way to the Gay Pride parade in San Francisco.\u003c/p>\n\u003cp>And when I say \"not particularly welcoming,\" I mean cold, passive-aggressive, and downright rude.\u003c/p>\n\u003cp>One of the small consolations of living with next-to-no-money in a household filled with people who did not like me was the fact that this house was situated two blocks from the old Berkeley Bowl-- a place where one could choose from a mind-boggling selection of produce and come home with a bag full of beautiful fruits and vegetables for, well, next-to-no-money. As a result, there was always a big bowl full of fruit residing on the kitchen table in our happy little home.\u003c/p>\n\u003cp>One morning, as I was sitting at that table, nursing my coffee and poring over the newspaper, two of my housemates wandered into the kitchen, poured their own coffee, and sat down with me. They gave me a perfunctory \"Good morning,\" and continued the string of conversation that they had been carrying on for days.\u003c/p>\n\u003cp>\"What colour was yours this morning?\" asked Helen, the nearsighted English girl.\u003c/p>\n\u003cp>\"Black. Really, really \u003cem>black\u003c/em>,\" replied Marci, who always had a bit of a pinched look on her face and was from nowhere especially interesting.\u003c/p>\n\u003cp>\"You're lucky. I haven't even gotten to black yet,\" said Helen, who sounded more than a little envious of Marci's fecal matter.\u003c/p>\n\u003cp>The two girls were on a cleansing diet. All they seemed able to talk about was their bowel movements. I asked if they wouldn't mind changing the topic, since I was just about to make breakfast. Marci shot me a look.\u003c/p>\n\u003cp>\"Those persimmons look beautiful,\" she said looking at the fruit bowl. \"Are they from The Bowl or from the neighbor's tree? Have you tried one yet?\"\u003c/p>\n\u003cp>I told her I wasn't sure where they were from. Surprised and encouraged by the fact that she was even talking to me, I went as far as telling her that I had never, in fact, seen a persimmon before moving to Berkeley, let alone tried one.\u003c/p>\n\u003cp>\"Oh, you have got to try one. Here, take this one. They're amazing. You can eat it just like an apple.\"\u003c/p>\n\u003cp>So I took an enormous bite. Having no prior persimmon knowledge, I did not understand the difference between the fuyu persimmon, which may be eaten \"just like an apple\" and the hachiya, which must first be ripened to near mush before being consumed otherwise, their extremely high tannin levels will suck all the moisture from one's mouth, making for great discomfort and/or great pleasure from those looking on. Three guesses as to which kind were in that bowl.\u003c/p>\n\u003cp>As I ran to the kitchen sink to spit out the persimmon and found that no amount of water seemed to replace the lost moisture in my mouth, Marci and Helen howled.\u003c/p>\n\u003cp>\"Oh my god, he \u003cem>fell\u003c/em> for it. I can't believe he's that \u003cem>stupid\u003c/em>!\" is what came out of Marci's still moistened, but thin lips.\u003c/p>\n\u003cp>Had I known anything about persimmons, this scene could have been easily avoided, of course. Had I understood their medicinal properties, I could have actually participated in their cleansing conversations, sharing with them the knowledge that, in traditional Chinese medicine, for example, raw persimmons are used to treat constipation and hemorrhoids and that, however contradictory it may sound, the cooked fruit is helpful in the treatment of diarrhea. Perhaps, if I had known and shared this informations with them, we might have been great friends and they would have felt comfortable enough to invite me to cleanse with them.\u003c/p>\n\u003cp>Of course, that did not happen. After a rather dramatic episode in which the girls suddenly became mortally offended by the Mammy-motif heirloom cookie jar I kept on the kitchen counter, I was asked to leave the house. And leave I did. Gladly. My \"living-in-Berkeley issues\" had finally been resolved.\u003c/p>\n\u003cp>For years, I had always associated persimmons with the unpleasant chill of my Berkeley housemates. I have since gotten over that. More or less. Today, I prefer to associate them with the much more pleasant chill of Autumn. I still don't have a lot of experience with fully ripened Hachiya persimmons, but I really love the other kind, the ones you really can eat like an apple.\u003c/p>\n\u003cp>And with that, I would like to end with a little, thankful message to Marci, wherever she is:\u003c/p>\n\u003cp>Fu yu.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8130\" title=\"fuyu-salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-salad.jpg\" alt=\"fuyu-salad\" width=\"292\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon Salad with Honey-Orange Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>Where I work, we do a fresh fuyu persimmon salad and give it the Greek name Lotosalata, which is unsurprising, since we tend to give everything a Greek name with the possible exception of the Ladies' room. The term \u003cem>lotos\u003c/em> is a possible reference to the \u003cem>Lotophagi\u003c/em>, or Lotus Eaters, found in Book Nine of the Odyssey, who tempted members of Odysseus' crew with food that causes those to eat it to forget where they have been and where they are going.\u003c/p>\n\u003cp>I cannot promise that my version of lotosalata will make anyone forget anything. But it's damned good. I can, however, promise you it will be the least fattening thing on your Thanksgiving table, with the possible exception of the napkins and flatware.\u003c/p>\n\u003cp>Do give it a go.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 fuyu persimmons, sliced about 1/8\" think lengthwise. Don't bother to peel.\u003c/p>\n\u003cp>1 medium-sized fennel bulb, well-cleaned and thinly sliced (or shaved) lengthwise\u003c/p>\n\u003cp>1/2 half shallot, treated exactly like the fennel (minus washing)\u003c/p>\n\u003cp>The juice of one orange\u003c/p>\n\u003cp>1 teaspoon of zest from that same orange (Please zest prior to juicing, thank you).\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil (This is not a classic oil-to-acid ratio of a vinaigrette. Less oil works better for this particular salad.)\u003c/p>\n\u003cp>3 tablespoons honey\u003c/p>\n\u003cp>2 tablespoons champagne vinegar\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>Pomegranate seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Whisk together orange juice, 2 tablespoons of the honey, and a pinch of salt. Place persimmon slices in a wide, shallow dish and toss with orange-honey mixture. Let persimmons marinate for at least 15 minutes. Toss them occasionally.\u003c/p>\n\u003cp>2. To make the vinaigrette, I typically use a small mason jar, since the days of my brother showing me how the souls of the dead are sorted out in the afterlife with the aid of a free-with-purchase Good Seasons cruet are long behind me. Place zest, olive oil, vinegar, and salt (add black pepper, if you wish) into jar, close lid tightly, and shake vigorously, which is always somehow extremely satisfying. Shake again as needed, whether it is for your benefit or that of the vinaigrette.\u003c/p>\n\u003cp>3. In a mixing bowl, place fennel and shallot. Pour over vinaigrette, toss, and let sit for at least 15 minutes. Think \"slaw\" and you might get a clearer picture of where I am going with this salad.\u003c/p>\n\u003cp>4. When you are ready to serve the salad, pour off and reserve the excess vinaigrette from the fennel and shallots. Place them on the serving dish of your choice as a sort of bed for the awaiting persimmons. Remove persimmons from the orange juice and honey, shaking off any excess moisture as you go, and arrange them atop the fennel/shallots. Drizzle persimmons with some of the reserved vinaigrette and sprinkle with pomegranate seeds.\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\u003cp>6. Refrain from talking about anything fecal while at the dinner table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/lasagna-with-raviolis1.jpg\" alt=\"lasagna with raviolis\" title=\"lasagna with raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8089\">\u003c/p>\n\u003cp>Lots of things can go wrong in the kitchen. Anyone who has spent any time cooking has burnt a finger, added too much salt to the sauce, or maybe even dropped an entire pan of food on the floor. Accidents are common and unavoidable and even those competitive souls on Top Chef can completely blow it every once in a while (which really helps ratings). Yet errors can also be illuminating. A few years ago when I added too much salt to a tomato pasta sauce I threw in some leftover mashed potatoes to help soak up the salt. Normally I would never (ever) add mashed potatoes to a pasta sauce, but was desperate. So I was surprised to find that those potatoes gave the dish a uniquely creamy and lustrous texture. It was an enlightening moment.\u003c/p>\n\u003cp>I was confronted with a similar situation last Saturday. My friend Christina decided it would be fun to have a ravioli-making party with the Italian ladies in her life. What a great idea. So on Saturday morning at 10:00 a.m., Christina, her friend Laura and I congregated in Christina's kitchen to make homemade pasta dough. After comparing methods, we set to work using Laura's grandmother's tried and true pasta recipe (use one egg per person plus a half egg shell of water for each two people and then add semolina and flour \"l'occhio\" (by eye) -- brilliant!). Laura had also brought over her Kitchen Aid pasta-making attachment, which had Christina and me oohing and aahing as those strips of pasta beautifully rolled through the press, perfect every time. \u003c/p>\n\u003cp>Once all the dough was made and laid out on the counter, one of us looked at the clock to discover it was noon. Laura had to take her two-year old home for a nap, Christina had to take her son to a friend's house, and I had to dash off to my daughters' soccer game nearby. After a few kisses on the cheeks and promises to be back by four, we all rushed out the door -- our morning's labor deserted.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8076\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/dried-pasta.jpg\" alt=\"dried pasta\" title=\"dried pasta\" width=\"400\" height=\"300\" class=\"size-full wp-image-8076\">\u003cfigcaption class=\"wp-caption-text\">Dried pasta\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a few hours, we met up again to fill those raviolis, but were horrified to find none of us had actually covered the pasta -- which was still sitting on the counter, most of it dry as crackers and not fit to shape around a filling to make raviolis. After staring in horror at the pasta, we laughed at our mistake. I mean, honestly, what else could we do? Thankfully Christina's husband Marhsall is handy with a shaker and he made us some Manhattans to ease the pain while we put our heads together to find a solution. \u003c/p>\n\u003cp>Although some of the dough was still pliable enough to make raviolis, most wouldn't make the cut. We quickly used the most supple pasta pieces to make a butternut squash ravioli, but it seemed obvious we would need to abandon our meat ravioli plans as we quickly ran out of dough that could be shaped. The most logical and natural answer was to just make lasagna out of the dry pieces. \u003c/p>\n\u003cp>Now the three of us are all from Neapolitan or Sicilian families, so are used to preparing lasagna with fresh ricotta cheese and mozzarella (two ingredients we did not have on hand). The situation, however, demanded that we abandon those traditions. So instead of creating the usual cheesy lasagna, we decided to make the most of the perfectly seasoned and slow-roasted short rib ragù Christina had cooked and then pureed the night before as a ravioli filling, along with the light marinara sauce Laura had made earlier that day. We also chose to make a béchamel sauce to round out the flavors and finally added some aged Parmesan cheese. That’s it.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8077\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/layering-lasagna.jpg\" alt=\"layering the lasagna\" title=\"layering lasagna\" width=\"400\" height=\"300\" class=\"size-full wp-image-8077\">\u003cfigcaption class=\"wp-caption-text\">Layering the lasagna\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>So there we were, making béchamel, lining the dish with sauce and dried pasta, grating cheese, and drinking Manhattans. The lasagna went into the oven and we all sighed, wishing those ingredients had become raviolis instead. When the lasagna came out of the oven a while later, we set the table for the feast and then sat down with the other diners, laughing again about our pasta dough disaster.\u003c/p>\n\u003cp>But once we started cutting into the lasagna we knew something wonderful had happened in the kitchen that day. We had thought the butternut squash raviolis in a brown butter sauce with fresh sage would be the highlight of the meal, and although they were lovely, they were no match for the cobbled together and impromptu lasagna. Those once-dried noodles, ragù, marinara sauce and béchamel had melded themselves perfectly together. The raviolis were ignored as each person first smelled and then tasted the lasagna. Very few words were spoken -- mostly \"Wow!\" and \"Oh!\" interspersed with the noise of forks touching plates. Finally one of the husbands said \"Boy I'm glad you guys messed up the ravioli dough.\" And so was I.\u003c/p>\n\u003cp>Never in my life had I experienced such perfect lasagna. The once-forgotten dough that had languished on the counter all day was transformed into a thing of beauty when combined with the meat filling and sauces. And that ragù! If we had used ricotta and mozzarella with it, the cheeses would have blanketed our taste buds with their creamy flavors and textures. Without them, the ragù was the diva of the dish -- capturing our attention and mesmerizing us.\u003c/p>\n\u003cp>So remember that although some kitchen disasters lead to burned fingers, others lead to superlative lasagna. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8078\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pan-of-lasagna.jpg\" alt=\"lasagna in a pan\" title=\"lasagna in a pan\" width=\"400\" height=\"301\" class=\"size-full wp-image-8078\">\u003cfigcaption class=\"wp-caption-text\">Lasagna\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Superlative Lasagna\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>One 9x13 pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Homemade pasta dough\u003c/a> rolled out into sheets\u003cbr>\nChristina’s Short Rib Ragù (recipe below)\u003cbr>\nBéchamel sauce (recipe below)\u003cbr>\nMarinara sauce (here is \u003ca href=\"http://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html\">Mario Batali's Marinara recipe\u003c/a> if you don't have a favorite of your own)\u003cbr>\nParmesan cheese (enough to thinly coat each layer of the lasagna, about 1 cup)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make and short ribs and marinara sauce ahead of time and then refrigerate. You can do this the morning you'll make the lasagna or the day before.\u003c/p>\n\u003cp>2. Make the pasta dough. You can make it a couple of hours ahead of time, but should cover it with waxed paper or dish towels to avoid curling.\u003c/p>\n\u003cp>3. When ready to assemble the lasagna, make the béchamel sauce.\u003c/p>\n\u003cp>4. In a large 9 x 13 pan, assemble your lasagna by lightly layering the bottom of the pan with marinara sauce, followed by a layer each of pasta, ragù, béchamel sauce and grated Parmesan cheese.\u003c/p>\n\u003cp>5. Continue layering until you are out of ingredients, being sure to leave enough marinara sauce to coat the top of the lasagna. Sprinkle on a final coating of Parmesan cheese.\u003c/p>\n\u003cp>6. Bake in a preheated 350 degree oven for 30-40 minutes or until cooked through.\u003c/p>\n\u003cp>7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 stick unsalted butter\u003cbr>\n3/4 cup all purpose flour (or enough to create a thick roux with the flour)\u003cbr>\n3 cups whole milk\u003cbr>\nSalt, pepper and nutmeg to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium sauce pan, melt the butter on medium low heat.\u003c/p>\n\u003cp>2. Once the butter is melted, slowly whisk in the flour until the sauce has a smooth consistency.\u003c/p>\n\u003cp>3. Slowly add in the milk, whisking to avoid lumps.\u003c/p>\n\u003cp>4. Simmer sauce for a few minutes and season with salt, pepper and nutmeg to taste (I only use a sprinkling of nutmeg, but you can add more of you like a heartier nutmeg flavor).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/ragu.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8225\">\u003c/p>\n\u003cp>\u003cstrong>Christina’s Short Rib Ragù \u003c/strong>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://events.nytimes.com/recipes/9357/2005/05/08/Faux-Babbo-Ravioli/recipe.html?scp=1&sq=faux%20babbo&st=cse\">Faux Babbo Ravioli recipe\u003c/a>; Originally published with \u003cem>THE CHEAT; So You Still Can't Get a Reservation at Babbo? \u003c/em>By Sam Sifton, May 8, 2005 \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough ragù for one lasagna\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs short ribs\u003cbr>\n3 Tbsp extra-virgin olive oil\u003cbr>\n1 large onion chopped\u003cbr>\n2 celery stalks chopped\u003cbr>\n2 carrots chopped\u003cbr>\n2 1/2 cup red wine\u003cbr>\n1 cup tomatoes diced drained\u003cbr>\n2 Tbsp chopped fresh rosemary or oregano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees. \u003c/p>\n\u003cp>2. Heat a large ovenproof skillet (such as a cast-iron pan) on medium-high heat.\u003c/p>\n\u003cp>3. Add the oil and then mix in the chopped onion, celery and carrots and sauté for five minutes.\u003c/p>\n\u003cp>4. Remove the vegetables and turn the heat up to medium-high heat. Brown the short ribs (being sure not to crowd the pan.\u003c/p>\n\u003cp>5. Remove the meat and deglaze the pan with the wine; add in the tomatoes and herbs as well as salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the meat and vegetables and then bring mixture to a boil. \u003c/p>\n\u003cp>7. Set the pan in the oven and bake for 2 hours or until the short ribs are falling apart.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Let mixture cool and then refrigerate overnight or at least two hours. Puree or chop until mixture is fairly smooth.\u003c/p>\n\n",
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"excerpt": "Never in my life had I experienced such perfect lasagna. The once-forgotten dough that had languished on the counter all day was transformed into a thing of beauty when combined with the meat filling and sauces. And that ragù! If we had used ricotta and mozzarella with it, the cheeses would have blanketed our taste buds with their creamy flavors and textures. Without them, the ragù was the diva of the dish -- capturing our attention and mesmerizing us.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/lasagna-with-raviolis1.jpg\" alt=\"lasagna with raviolis\" title=\"lasagna with raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8089\">\u003c/p>\n\u003cp>Lots of things can go wrong in the kitchen. Anyone who has spent any time cooking has burnt a finger, added too much salt to the sauce, or maybe even dropped an entire pan of food on the floor. Accidents are common and unavoidable and even those competitive souls on Top Chef can completely blow it every once in a while (which really helps ratings). Yet errors can also be illuminating. A few years ago when I added too much salt to a tomato pasta sauce I threw in some leftover mashed potatoes to help soak up the salt. Normally I would never (ever) add mashed potatoes to a pasta sauce, but was desperate. So I was surprised to find that those potatoes gave the dish a uniquely creamy and lustrous texture. It was an enlightening moment.\u003c/p>\n\u003cp>I was confronted with a similar situation last Saturday. My friend Christina decided it would be fun to have a ravioli-making party with the Italian ladies in her life. What a great idea. So on Saturday morning at 10:00 a.m., Christina, her friend Laura and I congregated in Christina's kitchen to make homemade pasta dough. After comparing methods, we set to work using Laura's grandmother's tried and true pasta recipe (use one egg per person plus a half egg shell of water for each two people and then add semolina and flour \"l'occhio\" (by eye) -- brilliant!). Laura had also brought over her Kitchen Aid pasta-making attachment, which had Christina and me oohing and aahing as those strips of pasta beautifully rolled through the press, perfect every time. \u003c/p>\n\u003cp>Once all the dough was made and laid out on the counter, one of us looked at the clock to discover it was noon. Laura had to take her two-year old home for a nap, Christina had to take her son to a friend's house, and I had to dash off to my daughters' soccer game nearby. After a few kisses on the cheeks and promises to be back by four, we all rushed out the door -- our morning's labor deserted.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8076\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/dried-pasta.jpg\" alt=\"dried pasta\" title=\"dried pasta\" width=\"400\" height=\"300\" class=\"size-full wp-image-8076\">\u003cfigcaption class=\"wp-caption-text\">Dried pasta\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a few hours, we met up again to fill those raviolis, but were horrified to find none of us had actually covered the pasta -- which was still sitting on the counter, most of it dry as crackers and not fit to shape around a filling to make raviolis. After staring in horror at the pasta, we laughed at our mistake. I mean, honestly, what else could we do? Thankfully Christina's husband Marhsall is handy with a shaker and he made us some Manhattans to ease the pain while we put our heads together to find a solution. \u003c/p>\n\u003cp>Although some of the dough was still pliable enough to make raviolis, most wouldn't make the cut. We quickly used the most supple pasta pieces to make a butternut squash ravioli, but it seemed obvious we would need to abandon our meat ravioli plans as we quickly ran out of dough that could be shaped. The most logical and natural answer was to just make lasagna out of the dry pieces. \u003c/p>\n\u003cp>Now the three of us are all from Neapolitan or Sicilian families, so are used to preparing lasagna with fresh ricotta cheese and mozzarella (two ingredients we did not have on hand). The situation, however, demanded that we abandon those traditions. So instead of creating the usual cheesy lasagna, we decided to make the most of the perfectly seasoned and slow-roasted short rib ragù Christina had cooked and then pureed the night before as a ravioli filling, along with the light marinara sauce Laura had made earlier that day. We also chose to make a béchamel sauce to round out the flavors and finally added some aged Parmesan cheese. That’s it.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8077\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/layering-lasagna.jpg\" alt=\"layering the lasagna\" title=\"layering lasagna\" width=\"400\" height=\"300\" class=\"size-full wp-image-8077\">\u003cfigcaption class=\"wp-caption-text\">Layering the lasagna\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>So there we were, making béchamel, lining the dish with sauce and dried pasta, grating cheese, and drinking Manhattans. The lasagna went into the oven and we all sighed, wishing those ingredients had become raviolis instead. When the lasagna came out of the oven a while later, we set the table for the feast and then sat down with the other diners, laughing again about our pasta dough disaster.\u003c/p>\n\u003cp>But once we started cutting into the lasagna we knew something wonderful had happened in the kitchen that day. We had thought the butternut squash raviolis in a brown butter sauce with fresh sage would be the highlight of the meal, and although they were lovely, they were no match for the cobbled together and impromptu lasagna. Those once-dried noodles, ragù, marinara sauce and béchamel had melded themselves perfectly together. The raviolis were ignored as each person first smelled and then tasted the lasagna. Very few words were spoken -- mostly \"Wow!\" and \"Oh!\" interspersed with the noise of forks touching plates. Finally one of the husbands said \"Boy I'm glad you guys messed up the ravioli dough.\" And so was I.\u003c/p>\n\u003cp>Never in my life had I experienced such perfect lasagna. The once-forgotten dough that had languished on the counter all day was transformed into a thing of beauty when combined with the meat filling and sauces. And that ragù! If we had used ricotta and mozzarella with it, the cheeses would have blanketed our taste buds with their creamy flavors and textures. Without them, the ragù was the diva of the dish -- capturing our attention and mesmerizing us.\u003c/p>\n\u003cp>So remember that although some kitchen disasters lead to burned fingers, others lead to superlative lasagna. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_8078\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pan-of-lasagna.jpg\" alt=\"lasagna in a pan\" title=\"lasagna in a pan\" width=\"400\" height=\"301\" class=\"size-full wp-image-8078\">\u003cfigcaption class=\"wp-caption-text\">Lasagna\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Superlative Lasagna\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>One 9x13 pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Homemade pasta dough\u003c/a> rolled out into sheets\u003cbr>\nChristina’s Short Rib Ragù (recipe below)\u003cbr>\nBéchamel sauce (recipe below)\u003cbr>\nMarinara sauce (here is \u003ca href=\"http://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html\">Mario Batali's Marinara recipe\u003c/a> if you don't have a favorite of your own)\u003cbr>\nParmesan cheese (enough to thinly coat each layer of the lasagna, about 1 cup)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make and short ribs and marinara sauce ahead of time and then refrigerate. You can do this the morning you'll make the lasagna or the day before.\u003c/p>\n\u003cp>2. Make the pasta dough. You can make it a couple of hours ahead of time, but should cover it with waxed paper or dish towels to avoid curling.\u003c/p>\n\u003cp>3. When ready to assemble the lasagna, make the béchamel sauce.\u003c/p>\n\u003cp>4. In a large 9 x 13 pan, assemble your lasagna by lightly layering the bottom of the pan with marinara sauce, followed by a layer each of pasta, ragù, béchamel sauce and grated Parmesan cheese.\u003c/p>\n\u003cp>5. Continue layering until you are out of ingredients, being sure to leave enough marinara sauce to coat the top of the lasagna. Sprinkle on a final coating of Parmesan cheese.\u003c/p>\n\u003cp>6. Bake in a preheated 350 degree oven for 30-40 minutes or until cooked through.\u003c/p>\n\u003cp>7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 stick unsalted butter\u003cbr>\n3/4 cup all purpose flour (or enough to create a thick roux with the flour)\u003cbr>\n3 cups whole milk\u003cbr>\nSalt, pepper and nutmeg to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium sauce pan, melt the butter on medium low heat.\u003c/p>\n\u003cp>2. Once the butter is melted, slowly whisk in the flour until the sauce has a smooth consistency.\u003c/p>\n\u003cp>3. Slowly add in the milk, whisking to avoid lumps.\u003c/p>\n\u003cp>4. Simmer sauce for a few minutes and season with salt, pepper and nutmeg to taste (I only use a sprinkling of nutmeg, but you can add more of you like a heartier nutmeg flavor).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/ragu.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8225\">\u003c/p>\n\u003cp>\u003cstrong>Christina’s Short Rib Ragù \u003c/strong>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://events.nytimes.com/recipes/9357/2005/05/08/Faux-Babbo-Ravioli/recipe.html?scp=1&sq=faux%20babbo&st=cse\">Faux Babbo Ravioli recipe\u003c/a>; Originally published with \u003cem>THE CHEAT; So You Still Can't Get a Reservation at Babbo? \u003c/em>By Sam Sifton, May 8, 2005 \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough ragù for one lasagna\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs short ribs\u003cbr>\n3 Tbsp extra-virgin olive oil\u003cbr>\n1 large onion chopped\u003cbr>\n2 celery stalks chopped\u003cbr>\n2 carrots chopped\u003cbr>\n2 1/2 cup red wine\u003cbr>\n1 cup tomatoes diced drained\u003cbr>\n2 Tbsp chopped fresh rosemary or oregano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 325 degrees. \u003c/p>\n\u003cp>2. Heat a large ovenproof skillet (such as a cast-iron pan) on medium-high heat.\u003c/p>\n\u003cp>3. Add the oil and then mix in the chopped onion, celery and carrots and sauté for five minutes.\u003c/p>\n\u003cp>4. Remove the vegetables and turn the heat up to medium-high heat. Brown the short ribs (being sure not to crowd the pan.\u003c/p>\n\u003cp>5. Remove the meat and deglaze the pan with the wine; add in the tomatoes and herbs as well as salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the meat and vegetables and then bring mixture to a boil. \u003c/p>\n\u003cp>7. Set the pan in the oven and bake for 2 hours or until the short ribs are falling apart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Let mixture cool and then refrigerate overnight or at least two hours. Puree or chop until mixture is fairly smooth.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-7910\" title=\"tart tatin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/tart-tatin1.jpg\" alt=\"tart tatin\" width=\"262\" height=\"350\">The other day, I received an email from my friend \u003ca href=\"http://www.ronmarvin.com/RonMarvin/welcome_to_ron_marvin_design.html\">Ron\u003c/a>, who had recently returned from a long weekend in Paris, which is something people who live in New York can do without killing themselves, time-wise:\u003c/p>\n\u003cblockquote>\u003cp>\"I had such a good time in Paris, and am so inspired to cook! I was thinking about you when I was there, and I almost bought a tarte tatin pan, but they were so expensive, and I realized I probably didn't need to get it there.\u003c/p>\n\u003cp>So, I thought i'd ask for your opinion on a good pan. Do you have a recommendation? I'd also LOVE to get your recipe as well. You were always going to teach me how to make one and we never got around to it. So, perhaps, i could at least get your recipe.\"\u003c/p>\u003c/blockquote>\n\u003cp>I thought for a moment. There he was in Paris, inspired to cook, looking at expensive tarte Tatin pans. He must have been to \u003ca href=\"http://www.e-dehillerin.fr/en/cuprinox-extra-thick.php\">E. Dehillerin's\u003c/a>-- a mind-blowing, intoxicating cookware store that only those with a severe allergy to copper or eating could leave without the purchase of something shiny or, at the very least, without inspiration.\u003c/p>\n\u003cp>I am delighted and somehow unsurprised that Ron managed to leave the store without the pan. Delighted because I would be jealous of any friend outside of easy borrowing distance who owned one, unsurprised because he's one of the best bargain hunters ever. He also has \u003ca href=\"http://www.youtube.com/watch?v=6Qv_R-YVgXE\">one of the tiniest apartments in the universe\u003c/a>, which I think has been officially documented. He would hang that document on his wall, but he would most likely think it would take up too much wall space.\u003c/p>\n\u003cp>It is precisely due to this lack of space that I would suggest to Ron that he not invest in a one-use pan. Some folks swear by non-stick sauté pans, others by cast iron skillets for making this upside down apple tart. I happen to lean towards cast iron, because I'm just plain folksy. Either will do, so take your pick.\u003c/p>\n\u003cp>\u003cstrong>A Promise is a Promise\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\u003c/p>\n\u003cp>I initially hesitated when offering up my recipe, because I thought it produced inconsistent results. It seemed a bit odd that something static-- printed and frozen on glossy paper-- could be inconsistent. It was I who was inconsistent. And the ingredients. Would I be vigilant and make a perfect caramel, with apples well-cooked and brown, but holding together? That is sometimes me. Or would I wind up with what my goddaughter Zelly referred to as \"apple mush tart\" when I decided to make one for her while trying to keep her 4 year-old little sister away from the knives and hot caramel? That is, unfortunately me, too. I'm glad it was the tart that wound up overcooked and not the child.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7911\" title=\"apple peel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/apple-peel1.jpg\" alt=\"apple peel\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>And what about the ingredients? I've made this dish at least two dozen times during my adulthood, but never with any sort of regularity. Somewhere along the way, I got it into my head that Granny Smith apples were the best, owing to their tartness and name-sharing with Dame Maggie. I had forgotten the better results I'd had with Golden Delicious and jumped back to the Smiths, which also happens to be the name of one of my favorite bands from my high school days. Unfortunately, while yielding great flavor, the Smiths yield an attractive-but-depressing mush, not unlike the music of the aforementioned band. I vote Jonagold which has inherited the firm flesh of its Golden Delicious mother, but taken on a little of it's father's (Jonathan) tartness.\u003c/p>\n\u003cp>I hope Ron has fun experimenting with this dessert. Especially in New York where the Autumn apples are better than anywhere I've had.\u003c/p>\n\u003cp>If he messes one up, it will still more than likely taste good, because how badly can you screw up apples, butter, and sugar? Well, I might suggest he watch \u003ca href=\"http://video.pbs.org/video/1166840087/\">Julia Child making one of the biggest goofs of her television career\u003c/a>.\u003c/p>\n\u003cp>Suddenly, mine doesn't look so bad.\u003c/p>\n\u003cp>\u003cstrong>Tarte Tatin\u003c/strong>\u003cbr>\nServes 8 to 10, depending on how you slice it.\u003c/p>\n\u003cp>When I first had this dessert presented to me, I can't remember where I was. Was it at some high school French Club get together? A special occasion restaurant venture with my family? The quaint little Loire Valley farm house where I learned a lot of dirty words from the sons of the proprietress who were trying to describe what they wanted to do with one of my female friends? I don't remember, since I've had it in all of those situations. I just remember the shock I felt at my love for the dish, since I had always been indifferent to apple pie. And I remembered the name thanks to the way I remember most everything-- through word association. \"A good Tarte Tatin,\" I thought, \"should be tart and tan.\"\u003c/p>\n\u003cp>The back story on this dessert is nearly as quaint as the tart itself. If it is to be believed, in 1888, Mlle. Stéphanie Tatin, owner of L'Hôtel Tatin in Lamotte-Beuvron with her sister either a) was not a very bright woman and accidentally baked her famous apple tart upside down in one of her frequent moments of confusion; b) became distracted during the making of said tart, let the cooking go a little too far, but managed to save the day by throwing a crust over the apples and baking them upside down; or c) was threatened with a smoldering cigarette to the face by a jealous \u003ca href=\"http://en.wikipedia.org/wiki/Brett_Somers\">Brett Somers\u003c/a>, who suspected the Mlle. Tatin of having an unsavory dalliance with her then-husband, Jack Klugman, and therefore unable to reach the caramelizing apples in time to make a proper, right side up tart until La Somers was finished with her smoke.\u003c/p>\n\u003cp>I prefer to believe version \"c\", because it is the most exciting story.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the pastry:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 cup chilled, unsalted butter, cut into pieces\u003c/p>\n\u003cp>1/4 cup ice water\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>6 apples, peeled, quartered, and cored. Jonagolds will do nicely. So will Golden Delicious. Go ahead and experiment with different varieties.\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>A dash of vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the pastry, combine flour, sugar, and salt into the bowl of a food processor. Pulse briefly to mix. Add the chopped, chilled butter to the flour mixture and pulse until the the butter has been coated and broken into a million, pea-sized pellets. Sprinkle dough with enough cold water to make the dough barely come together. Turn the dough out onto a lightly-floured work surface and roll out into an 11\" round about 1/4 of an inch thick. Transfer dough to a baking sheet, cover with wax paper or plastic wrap and refrigerate.\u003c/p>\n\u003cp>2. Preheat your oven to 400 F. In an 10\" cast iron skillet or non-stick frying pan, melt butter over medium heat. Stir in sugar and pinch of salt until nearly dissolved (about 2 minutes or so). If it's lumpy, don't worry. Add the apple quarters, rounded side down into the bubbling proto-caramel using enough apples to fit snuggly. Reduce the heat to low and cook until the caramel is dark brown and the apples are just tender (about 15 minutes).\u003c/p>\n\u003cp>3. Place pan in the oven to cook the apples a bit more (5 minutes). Remove pan from oven and raise the heat to 450 F. Perfume apples with a bit of vanilla extract, then gently place the pastry circle over the top of the apples, tucking the excess pastry inside the rim of the pan. Return pan to the oven and bake until the pastry is all brown and flaky-like (about 20 minutes).\u003c/p>\n\u003cp>4. Remove from the oven. Run a knife around the inside edge of the pan, invert a serving plate over the pan and then flip over and pray that the tarte unmolds easily. Lift off the pan. And please, Ron, do wear oven mitts and sensible shoes. I'd hate to hear that someone spent the evening in a Manhattan emergency room being treated for caramel burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Serve warm with sweetened whipped cream or with vanilla ice cream.\u003c/p>\n\n",
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"excerpt": "I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7910\" title=\"tart tatin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/tart-tatin1.jpg\" alt=\"tart tatin\" width=\"262\" height=\"350\">The other day, I received an email from my friend \u003ca href=\"http://www.ronmarvin.com/RonMarvin/welcome_to_ron_marvin_design.html\">Ron\u003c/a>, who had recently returned from a long weekend in Paris, which is something people who live in New York can do without killing themselves, time-wise:\u003c/p>\n\u003cblockquote>\u003cp>\"I had such a good time in Paris, and am so inspired to cook! I was thinking about you when I was there, and I almost bought a tarte tatin pan, but they were so expensive, and I realized I probably didn't need to get it there.\u003c/p>\n\u003cp>So, I thought i'd ask for your opinion on a good pan. Do you have a recommendation? I'd also LOVE to get your recipe as well. You were always going to teach me how to make one and we never got around to it. So, perhaps, i could at least get your recipe.\"\u003c/p>\u003c/blockquote>\n\u003cp>I thought for a moment. There he was in Paris, inspired to cook, looking at expensive tarte Tatin pans. He must have been to \u003ca href=\"http://www.e-dehillerin.fr/en/cuprinox-extra-thick.php\">E. Dehillerin's\u003c/a>-- a mind-blowing, intoxicating cookware store that only those with a severe allergy to copper or eating could leave without the purchase of something shiny or, at the very least, without inspiration.\u003c/p>\n\u003cp>I am delighted and somehow unsurprised that Ron managed to leave the store without the pan. Delighted because I would be jealous of any friend outside of easy borrowing distance who owned one, unsurprised because he's one of the best bargain hunters ever. He also has \u003ca href=\"http://www.youtube.com/watch?v=6Qv_R-YVgXE\">one of the tiniest apartments in the universe\u003c/a>, which I think has been officially documented. He would hang that document on his wall, but he would most likely think it would take up too much wall space.\u003c/p>\n\u003cp>It is precisely due to this lack of space that I would suggest to Ron that he not invest in a one-use pan. Some folks swear by non-stick sauté pans, others by cast iron skillets for making this upside down apple tart. I happen to lean towards cast iron, because I'm just plain folksy. Either will do, so take your pick.\u003c/p>\n\u003cp>\u003cstrong>A Promise is a Promise\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\u003c/p>\n\u003cp>I initially hesitated when offering up my recipe, because I thought it produced inconsistent results. It seemed a bit odd that something static-- printed and frozen on glossy paper-- could be inconsistent. It was I who was inconsistent. And the ingredients. Would I be vigilant and make a perfect caramel, with apples well-cooked and brown, but holding together? That is sometimes me. Or would I wind up with what my goddaughter Zelly referred to as \"apple mush tart\" when I decided to make one for her while trying to keep her 4 year-old little sister away from the knives and hot caramel? That is, unfortunately me, too. I'm glad it was the tart that wound up overcooked and not the child.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7911\" title=\"apple peel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/apple-peel1.jpg\" alt=\"apple peel\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>And what about the ingredients? I've made this dish at least two dozen times during my adulthood, but never with any sort of regularity. Somewhere along the way, I got it into my head that Granny Smith apples were the best, owing to their tartness and name-sharing with Dame Maggie. I had forgotten the better results I'd had with Golden Delicious and jumped back to the Smiths, which also happens to be the name of one of my favorite bands from my high school days. Unfortunately, while yielding great flavor, the Smiths yield an attractive-but-depressing mush, not unlike the music of the aforementioned band. I vote Jonagold which has inherited the firm flesh of its Golden Delicious mother, but taken on a little of it's father's (Jonathan) tartness.\u003c/p>\n\u003cp>I hope Ron has fun experimenting with this dessert. Especially in New York where the Autumn apples are better than anywhere I've had.\u003c/p>\n\u003cp>If he messes one up, it will still more than likely taste good, because how badly can you screw up apples, butter, and sugar? Well, I might suggest he watch \u003ca href=\"http://video.pbs.org/video/1166840087/\">Julia Child making one of the biggest goofs of her television career\u003c/a>.\u003c/p>\n\u003cp>Suddenly, mine doesn't look so bad.\u003c/p>\n\u003cp>\u003cstrong>Tarte Tatin\u003c/strong>\u003cbr>\nServes 8 to 10, depending on how you slice it.\u003c/p>\n\u003cp>When I first had this dessert presented to me, I can't remember where I was. Was it at some high school French Club get together? A special occasion restaurant venture with my family? The quaint little Loire Valley farm house where I learned a lot of dirty words from the sons of the proprietress who were trying to describe what they wanted to do with one of my female friends? I don't remember, since I've had it in all of those situations. I just remember the shock I felt at my love for the dish, since I had always been indifferent to apple pie. And I remembered the name thanks to the way I remember most everything-- through word association. \"A good Tarte Tatin,\" I thought, \"should be tart and tan.\"\u003c/p>\n\u003cp>The back story on this dessert is nearly as quaint as the tart itself. If it is to be believed, in 1888, Mlle. Stéphanie Tatin, owner of L'Hôtel Tatin in Lamotte-Beuvron with her sister either a) was not a very bright woman and accidentally baked her famous apple tart upside down in one of her frequent moments of confusion; b) became distracted during the making of said tart, let the cooking go a little too far, but managed to save the day by throwing a crust over the apples and baking them upside down; or c) was threatened with a smoldering cigarette to the face by a jealous \u003ca href=\"http://en.wikipedia.org/wiki/Brett_Somers\">Brett Somers\u003c/a>, who suspected the Mlle. Tatin of having an unsavory dalliance with her then-husband, Jack Klugman, and therefore unable to reach the caramelizing apples in time to make a proper, right side up tart until La Somers was finished with her smoke.\u003c/p>\n\u003cp>I prefer to believe version \"c\", because it is the most exciting story.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the pastry:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 cup chilled, unsalted butter, cut into pieces\u003c/p>\n\u003cp>1/4 cup ice water\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>6 apples, peeled, quartered, and cored. Jonagolds will do nicely. So will Golden Delicious. Go ahead and experiment with different varieties.\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>A dash of vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the pastry, combine flour, sugar, and salt into the bowl of a food processor. Pulse briefly to mix. Add the chopped, chilled butter to the flour mixture and pulse until the the butter has been coated and broken into a million, pea-sized pellets. Sprinkle dough with enough cold water to make the dough barely come together. Turn the dough out onto a lightly-floured work surface and roll out into an 11\" round about 1/4 of an inch thick. Transfer dough to a baking sheet, cover with wax paper or plastic wrap and refrigerate.\u003c/p>\n\u003cp>2. Preheat your oven to 400 F. In an 10\" cast iron skillet or non-stick frying pan, melt butter over medium heat. Stir in sugar and pinch of salt until nearly dissolved (about 2 minutes or so). If it's lumpy, don't worry. Add the apple quarters, rounded side down into the bubbling proto-caramel using enough apples to fit snuggly. Reduce the heat to low and cook until the caramel is dark brown and the apples are just tender (about 15 minutes).\u003c/p>\n\u003cp>3. Place pan in the oven to cook the apples a bit more (5 minutes). Remove pan from oven and raise the heat to 450 F. Perfume apples with a bit of vanilla extract, then gently place the pastry circle over the top of the apples, tucking the excess pastry inside the rim of the pan. Return pan to the oven and bake until the pastry is all brown and flaky-like (about 20 minutes).\u003c/p>\n\u003cp>4. Remove from the oven. Run a knife around the inside edge of the pan, invert a serving plate over the pan and then flip over and pray that the tarte unmolds easily. Lift off the pan. And please, Ron, do wear oven mitts and sensible shoes. I'd hate to hear that someone spent the evening in a Manhattan emergency room being treated for caramel burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Serve warm with sweetened whipped cream or with vanilla ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fuyu Persimmon and Date Upside-Down Cake",
"title": "Fuyu Persimmon and Date Upside-Down Cake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7877\" title=\"persimmon and date upside-down cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/persimmon-and-date-upside-down-cake.jpg\" alt=\"persimmon and date upside-down cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as much as I love summer fruits, I shed no tears at their passing season. By this time I've eaten my fill of all those lovely stone fruits and melons bursting with juices and flavors. I've eaten plenty of peach tarts, cherry pies, and apricots fresh and delicious. Sure, I'll miss them at times during the year (and I even have a stash of frozen cherries in the freezer for a holiday trifle I’ll make in about a month), but it is now time to move on. So instead of mourning the summer crops I have thoroughly enjoyed for months, I am embracing the amazing fall harvest. At the top of this list is the Fuyu persimmon -- hands down my absolute favorite fall fruit.\u003c/p>\n\u003cp>As I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmon post last year\u003c/a>, Fuyus should not be confused with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya persimmons\u003c/a>. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">served fresh in salads or cooked in couscous and tarts\u003c/a>. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7878\" title=\"fuyu persimmons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons.jpg\" alt=\"fuyu persimmons\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>I came up with the idea for this cake after eyeing a pineapple upside down cake recently. I loved how pretty the pineapples looked on the cake and then began to imagine how slices of Fuyu persimmons, with their natural star inlay, would look. As I had some fresh dates on hand, I decided to throw those in as well, along with some cinnamon and nutmeg to give the cake some spice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After setting the lovely sliced Fuyus -- which look like orange sand dollars -- in butter and sugar, I added some chopped Fuyus and dates to the cake batter. And of course I used my trusty cast-iron pan so I could cook the persimmons in the butter and sugar first on the stove top and then just add the batter and place the whole thing in the oven. The result was truly something you could only get in the fall months: the chopped persimmons and dates inside the cake gave the dessert a wonderful sweetness while the whole persimmon slices looked quite pretty on top.\u003c/p>\n\u003cp>Raw or cooked, Fuyu persimmons are a special fall treat that will only be available for a short while. So take advantage of them up while you can.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7879\" title=\"piece of cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/piece-of-cake.jpg\" alt=\"piece of cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu and Date Upside-Down Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 8-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup brown sugar\u003cbr>\n1/4 cup butter (1/2 of one stick) softened\u003cbr>\n1 egg\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1/2 cup milk (preferably whole milk)\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/2 tsp each cinnamon and nutmeg\u003cbr>\n3 persimmons (2 sliced into 1/4-inch slices and one chopped into cubes\u003cbr>\n1 cup fresh dates pitted and chopped\u003cbr>\n1/2 cup chopped walnut or almonds (optional)\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp sugar or brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. In a medium sauce pan (an 8-inch round cast-iron pan if you have one), heat the 2 Tbsp butter until melted and bubbling. Add the sugar and caramelize until a light golden brown if using regular sugar or until melted if using brown sugar.\u003cbr>\n2. Lay the persimmon slices in the pan. Turn off the heat and set aside. If using a separate pan for baking the cake, pour the caramelized sugar and butter into the baking pan first and then lay the persimmon slices on top.\u003cbr>\n3. Beat sugar into butter using a stand mixer or by hand until fluffy.\u003cbr>\n4. Whisk in the egg and vanilla until fully incorporated.\u003cbr>\n5. Add the milk, mixing it in thoroughly.\u003cbr>\n6. Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl.\u003cbr>\n7. Add the flour mixture to the butter mixture and mix until just barely incorporated.\u003cbr>\n8. Mix in the chopped dates and Fuyu persimmons (and nuts if using) until the batter is combined, but do not over mix.\u003cbr>\n9. Gently lay the batter on top of the persimmon slices in your baking pan, being sure not to disturb the pattern you made earlier.\u003cbr>\n10. Bake in a preheated 350 degree oven for 25 - 45 minutes or until it is baked through. (Note that this cooking range is long because the cake has always taken 25 minutes in my convection oven using a cast-iron pan, but it has taken 45 minutes in other non-convection ovens in regular cake pans).\u003cbr>\n11. With a thin sharp knife, separate the cake from the edge of the inside of the pan. Lay a flat plate over the pan and then, using an oven mitt, flip the plate over so the cake falls onto the plate.\u003cbr>\n12. Let cool and then top with powdered sugar.\u003c/p>\n\n",
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"excerpt": "As I mentioned in my Fuyu persimmon post last year, Fuyus should not be confused with Hachiya persimmons. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing served fresh in salads or cooked in couscous and tarts. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.",
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"description": "As I mentioned in my Fuyu persimmon post last year, Fuyus should not be confused with Hachiya persimmons. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing served fresh in salads or cooked in couscous and tarts. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7877\" title=\"persimmon and date upside-down cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/persimmon-and-date-upside-down-cake.jpg\" alt=\"persimmon and date upside-down cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as much as I love summer fruits, I shed no tears at their passing season. By this time I've eaten my fill of all those lovely stone fruits and melons bursting with juices and flavors. I've eaten plenty of peach tarts, cherry pies, and apricots fresh and delicious. Sure, I'll miss them at times during the year (and I even have a stash of frozen cherries in the freezer for a holiday trifle I’ll make in about a month), but it is now time to move on. So instead of mourning the summer crops I have thoroughly enjoyed for months, I am embracing the amazing fall harvest. At the top of this list is the Fuyu persimmon -- hands down my absolute favorite fall fruit.\u003c/p>\n\u003cp>As I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmon post last year\u003c/a>, Fuyus should not be confused with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya persimmons\u003c/a>. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">served fresh in salads or cooked in couscous and tarts\u003c/a>. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7878\" title=\"fuyu persimmons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons.jpg\" alt=\"fuyu persimmons\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>I came up with the idea for this cake after eyeing a pineapple upside down cake recently. I loved how pretty the pineapples looked on the cake and then began to imagine how slices of Fuyu persimmons, with their natural star inlay, would look. As I had some fresh dates on hand, I decided to throw those in as well, along with some cinnamon and nutmeg to give the cake some spice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After setting the lovely sliced Fuyus -- which look like orange sand dollars -- in butter and sugar, I added some chopped Fuyus and dates to the cake batter. And of course I used my trusty cast-iron pan so I could cook the persimmons in the butter and sugar first on the stove top and then just add the batter and place the whole thing in the oven. The result was truly something you could only get in the fall months: the chopped persimmons and dates inside the cake gave the dessert a wonderful sweetness while the whole persimmon slices looked quite pretty on top.\u003c/p>\n\u003cp>Raw or cooked, Fuyu persimmons are a special fall treat that will only be available for a short while. So take advantage of them up while you can.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7879\" title=\"piece of cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/piece-of-cake.jpg\" alt=\"piece of cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu and Date Upside-Down Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 8-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup brown sugar\u003cbr>\n1/4 cup butter (1/2 of one stick) softened\u003cbr>\n1 egg\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1/2 cup milk (preferably whole milk)\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/2 tsp each cinnamon and nutmeg\u003cbr>\n3 persimmons (2 sliced into 1/4-inch slices and one chopped into cubes\u003cbr>\n1 cup fresh dates pitted and chopped\u003cbr>\n1/2 cup chopped walnut or almonds (optional)\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp sugar or brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. In a medium sauce pan (an 8-inch round cast-iron pan if you have one), heat the 2 Tbsp butter until melted and bubbling. Add the sugar and caramelize until a light golden brown if using regular sugar or until melted if using brown sugar.\u003cbr>\n2. Lay the persimmon slices in the pan. Turn off the heat and set aside. If using a separate pan for baking the cake, pour the caramelized sugar and butter into the baking pan first and then lay the persimmon slices on top.\u003cbr>\n3. Beat sugar into butter using a stand mixer or by hand until fluffy.\u003cbr>\n4. Whisk in the egg and vanilla until fully incorporated.\u003cbr>\n5. Add the milk, mixing it in thoroughly.\u003cbr>\n6. Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl.\u003cbr>\n7. Add the flour mixture to the butter mixture and mix until just barely incorporated.\u003cbr>\n8. Mix in the chopped dates and Fuyu persimmons (and nuts if using) until the batter is combined, but do not over mix.\u003cbr>\n9. Gently lay the batter on top of the persimmon slices in your baking pan, being sure not to disturb the pattern you made earlier.\u003cbr>\n10. Bake in a preheated 350 degree oven for 25 - 45 minutes or until it is baked through. (Note that this cooking range is long because the cake has always taken 25 minutes in my convection oven using a cast-iron pan, but it has taken 45 minutes in other non-convection ovens in regular cake pans).\u003cbr>\n11. With a thin sharp knife, separate the cake from the edge of the inside of the pan. Lay a flat plate over the pan and then, using an oven mitt, flip the plate over so the cake falls onto the plate.\u003cbr>\n12. Let cool and then top with powdered sugar.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruciferae: The Scary Vegetables",
"title": "Cruciferae: The Scary Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n",
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"excerpt": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
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"description": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
"title": "Cruciferae: The Scary Vegetables | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"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",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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": {
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"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.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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": {
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"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"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",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"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": {
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"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"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",
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"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": {
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"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"
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},
"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": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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