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"disqusTitle": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"title": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123500,123501,123502\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123504,123505,123507,123509,123535\"]\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Party Food: Root Veggie Fritters",
"title": "Holiday Party Food: Root Veggie Fritters",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123428,123429,123432,123433\"]\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Recipe: Lemony Shortbread",
"title": "Cookie Recipe: Lemony Shortbread",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.",
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"title": "Cookie Recipe: Lemony Shortbread | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kim-laidlaw\">Kim Laidlaw\u003c/a> (recipe), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos), \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a> (video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
"title": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!\u003c/em>\u003c/p>\n\u003cp>When I was a kid, my mom would always serve stuffed mushrooms whenever she and my dad threw a party (that and peach daiquiris!). Usually they were stuffed with a simple mixture of sausage and cream cheese, and not really anything else. But they were so delicious. The trick was to time it just right so you could eat them—whole, in one massive bite—while they were still hot (they were very hard to resist) but not so hot that they burned your mouth. I pretty much burned my mouth every single time.\u003c/p>\n\u003cp>I don’t know that we ever wrote that recipe down, but I’ve re-created it over the years. This is a slightly fancypants version of that 1970s classic cocktail party recipe, and sure to be a real crowd-pleaser. \u003c/p>\n\u003cp>I’ve added spinach to this updated version, and kept it vegetarian, but you can omit the spinach and mix in 8oz or so of bulk pork sausage (I think we always used sweet Italian sausage or something similar) before stuffing. Make extra sure if you use the sausage to cook the stuffing all the way through! If you want to keep these gluten-free, just omit the breadcrumbs.\u003c/p>\n\u003cp>And do let them cool slightly before you burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_123316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4219-new.jpg\" alt=\"Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\u003c/h2>\n\u003cp>\u003cem>Makes about 24 stuffed mushrooms\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 lb cremini or button mushrooms (medium or large; about 24)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 large or 2 small shallots, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 oz fresh baby spinach\u003c/li>\n\u003cli>8 oz cream cheese\u003c/li>\n\u003cli>3/4 cup grated Parmesan\u003c/li>\n\u003cli>1/4 cup panko bread crumbs\u003c/li>\n\u003cli>1 tsp dried Italian seasoning\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3668-new.jpg\" alt=\"Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Spray a large rimmed baking sheet lightly with cooking spray. Carefully remove the stems from the cap. Put the caps on the baking sheet in an even layer.\u003c/li>\n\u003cfigure id=\"attachment_123294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3699-new.jpg\" alt=\"Carefully remove the stems from the cap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carefully remove the stems from the cap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3711-new.jpg\" alt=\"Put the caps on the baking sheet in an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the caps on the baking sheet in an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. Add the spinach. Cook just until wilted, then transfer to a colander. Squeeze out the liquid, transfer to a chopping board, then chop finely. Add to the bowl with the shallot mixture. Let cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_123299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3758-new.jpg\" alt=\"In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3793-new.jpg\" alt=\"Add the spinach. Cook just until wilted, then transfer to a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the spinach. Cook just until wilted, then transfer to a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3806-new.jpg\" alt=\"Squeeze out the liquid, transfer to a chopping board, then chop finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out the liquid, transfer to a chopping board, then chop finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3814-new.jpg\" alt=\"Add to the bowl with the shallot mixture. Let cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the bowl with the shallot mixture. Let cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\u003c/li>\n\u003cfigure id=\"attachment_123306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3824-new.jpg\" alt=\"Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3846-new.jpg\" alt=\"Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon the mixture into the mushroom caps, mounding the filling slightly.\u003c/li>\n\u003cfigure id=\"attachment_123312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3929-new.jpg\" alt=\"Spoon the mixture into the mushroom caps, mounding the filling slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the mixture into the mushroom caps, mounding the filling slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. (I just turn the filled caps upside down into the panko mixture and it will stick easily to the filling.)\u003c/li>\n\u003cfigure id=\"attachment_123309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3887-new.jpg\" alt=\"Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123313\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3953-new.jpg\" alt=\"Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123313\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\n\u003c/li>\n\u003cfigure id=\"attachment_123315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3978-new.jpg\" alt=\"Bake the stuffed mushrooms at 375°F\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the stuffed mushrooms at 375°F \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4252-new.jpg\" alt=\"Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!",
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"title": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs | KQED",
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"headline": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!\u003c/em>\u003c/p>\n\u003cp>When I was a kid, my mom would always serve stuffed mushrooms whenever she and my dad threw a party (that and peach daiquiris!). Usually they were stuffed with a simple mixture of sausage and cream cheese, and not really anything else. But they were so delicious. The trick was to time it just right so you could eat them—whole, in one massive bite—while they were still hot (they were very hard to resist) but not so hot that they burned your mouth. I pretty much burned my mouth every single time.\u003c/p>\n\u003cp>I don’t know that we ever wrote that recipe down, but I’ve re-created it over the years. This is a slightly fancypants version of that 1970s classic cocktail party recipe, and sure to be a real crowd-pleaser. \u003c/p>\n\u003cp>I’ve added spinach to this updated version, and kept it vegetarian, but you can omit the spinach and mix in 8oz or so of bulk pork sausage (I think we always used sweet Italian sausage or something similar) before stuffing. Make extra sure if you use the sausage to cook the stuffing all the way through! If you want to keep these gluten-free, just omit the breadcrumbs.\u003c/p>\n\u003cp>And do let them cool slightly before you burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_123316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4219-new.jpg\" alt=\"Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\u003c/h2>\n\u003cp>\u003cem>Makes about 24 stuffed mushrooms\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 lb cremini or button mushrooms (medium or large; about 24)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 large or 2 small shallots, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 oz fresh baby spinach\u003c/li>\n\u003cli>8 oz cream cheese\u003c/li>\n\u003cli>3/4 cup grated Parmesan\u003c/li>\n\u003cli>1/4 cup panko bread crumbs\u003c/li>\n\u003cli>1 tsp dried Italian seasoning\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3668-new.jpg\" alt=\"Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Spray a large rimmed baking sheet lightly with cooking spray. Carefully remove the stems from the cap. Put the caps on the baking sheet in an even layer.\u003c/li>\n\u003cfigure id=\"attachment_123294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3699-new.jpg\" alt=\"Carefully remove the stems from the cap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carefully remove the stems from the cap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3711-new.jpg\" alt=\"Put the caps on the baking sheet in an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the caps on the baking sheet in an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. Add the spinach. Cook just until wilted, then transfer to a colander. Squeeze out the liquid, transfer to a chopping board, then chop finely. Add to the bowl with the shallot mixture. Let cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_123299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3758-new.jpg\" alt=\"In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3793-new.jpg\" alt=\"Add the spinach. Cook just until wilted, then transfer to a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the spinach. Cook just until wilted, then transfer to a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3806-new.jpg\" alt=\"Squeeze out the liquid, transfer to a chopping board, then chop finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out the liquid, transfer to a chopping board, then chop finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3814-new.jpg\" alt=\"Add to the bowl with the shallot mixture. Let cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the bowl with the shallot mixture. Let cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\u003c/li>\n\u003cfigure id=\"attachment_123306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3824-new.jpg\" alt=\"Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3846-new.jpg\" alt=\"Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon the mixture into the mushroom caps, mounding the filling slightly.\u003c/li>\n\u003cfigure id=\"attachment_123312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3929-new.jpg\" alt=\"Spoon the mixture into the mushroom caps, mounding the filling slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the mixture into the mushroom caps, mounding the filling slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. (I just turn the filled caps upside down into the panko mixture and it will stick easily to the filling.)\u003c/li>\n\u003cfigure id=\"attachment_123309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3887-new.jpg\" alt=\"Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123313\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3953-new.jpg\" alt=\"Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123313\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\n\u003c/li>\n\u003cfigure id=\"attachment_123315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3978-new.jpg\" alt=\"Bake the stuffed mushrooms at 375°F\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the stuffed mushrooms at 375°F \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4252-new.jpg\" alt=\"Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookie Recipe: Mom’s Pecan Butter Balls",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
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"description": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls | KQED",
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"headline": "Cookie Recipe: Mom’s Pecan Butter Balls",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.",
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"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED",
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"headline": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo",
"title": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.",
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"description": "A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.",
"title": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
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"description": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED",
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"headline": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
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"description": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme",
"title": "Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n[aside postID='bayareabites_103196,bayareabites_131380' label='More Thanksgiving Recipes']\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122598,122597,122599\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122602,122603,122607,122624\"]\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!",
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"description": "Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
"title": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.",
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"description": "A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.",
"title": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions | KQED",
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"headline": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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