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"content": "\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn't hurt either. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fried Apple Rings, An American Classic",
"title": "Fried Apple Rings, An American Classic",
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"content": "\u003cp>What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"660\" class=\"alignnone size-full wp-image-54776\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fried Apple Rings\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 cup all purpose flour\u003c/li>\n\u003cli>1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>4 large Granny Smith apples\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>Sea salt for finishing\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Combine all dry ingredients--flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\" alt=\"Fried Apple Batter\" title=\"Fried Apple Batter\" width=\"1000\" height=\"700\" class=\"alignnone size-full wp-image-54780\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Whisk the one egg and then whisk in the buttermilk. \u003c/p>\n\u003cp>3. Slice apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\" alt=\"Apples\" title=\"Apples\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54779\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\" alt=\"Apple Rings\" title=\"Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54778\">\u003c/a>\u003c/p>\n\u003cp>4. Heat oil to 375°F. (Caution: Don’t let oil get too hot -- your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.\u003c/p>\n\u003cp>5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54777\">\u003c/a>\u003c/p>\n\u003cp>6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54775\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9079.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"660\" class=\"alignnone size-full wp-image-54776\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fried Apple Rings\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 cup all purpose flour\u003c/li>\n\u003cli>1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>4 large Granny Smith apples\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>Sea salt for finishing\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Combine all dry ingredients--flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9046.jpg\" alt=\"Fried Apple Batter\" title=\"Fried Apple Batter\" width=\"1000\" height=\"700\" class=\"alignnone size-full wp-image-54780\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Whisk the one egg and then whisk in the buttermilk. \u003c/p>\n\u003cp>3. Slice apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9049.jpg\" alt=\"Apples\" title=\"Apples\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54779\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9053.jpg\" alt=\"Apple Rings\" title=\"Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54778\">\u003c/a>\u003c/p>\n\u003cp>4. Heat oil to 375°F. (Caution: Don’t let oil get too hot -- your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.\u003c/p>\n\u003cp>5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9058.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54777\">\u003c/a>\u003c/p>\n\u003cp>6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9100.jpg\" alt=\"Fried Apple Rings\" title=\"Fried Apple Rings\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54775\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Potato & Kale Pesto Pizza",
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"content": "\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chewy Homemade Pizza Dough",
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"content": "\u003cp>Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.\u003c/p>\n\u003cp>I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54152\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chewy Homemade Pizza Dough\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 cup semolina flour\u003c/li>\n\u003cli>1 tablespoon yeast\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>1/4 teaspoon sugar (for proofing)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sift both flours into a large mixing bowl and add the salt.\u003c/p>\n\u003cp>2. Warm the water to 120 degrees F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"560\" class=\"alignnone size-full wp-image-54151\">\u003c/a>\u003c/p>\n\u003cp>3. Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54150\">\u003c/a>\u003c/p>\n\u003cp>4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.\u003c/p>\n\u003cp>5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54148\">\u003c/a>\u003c/p>\n\u003cp>6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"excerpt": "Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza dough is one of those things that once you make it yourself, you'll eat even \u003cem>more\u003c/em> pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you'll get delivered.\u003c/p>\n\u003cp>I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8573.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54152\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chewy Homemade Pizza Dough\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 cup semolina flour\u003c/li>\n\u003cli>1 tablespoon yeast\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>1/4 teaspoon sugar (for proofing)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sift both flours into a large mixing bowl and add the salt.\u003c/p>\n\u003cp>2. Warm the water to 120 degrees F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8038.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"560\" class=\"alignnone size-full wp-image-54151\">\u003c/a>\u003c/p>\n\u003cp>3. Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8057.jpg\" alt=\"Proofing Yeast\" title=\"Proofing Yeast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54150\">\u003c/a>\u003c/p>\n\u003cp>4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.\u003c/p>\n\u003cp>5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8071.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54148\">\u003c/a>\u003c/p>\n\u003cp>6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8168.jpg\" alt=\"Chewy Homemade Pizza Dough\" title=\"Chewy Homemade Pizza Dough\" width=\"560\" class=\"alignnone size-full wp-image-54149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spicy Sweet Potato Hash and Eggs",
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"content": "\u003cp>I love one-pan meals. No particular reason why as I actually enjoy doing dishes but cooking a meal all in one pan feels great, like I cheated somehow. You know?\u003c/p>\n\u003cp>This breakfast-y meal is a favorite of mine. Not only perfect in the morning, but it is also great as a quick dinner. It's hearty, fairly healthy and extremely tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Sweet Potato Hash and Eggs\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large sweet potatoes\u003c/li>\n\u003cli>2 serrano chiles\u003c/li>\n\u003cli>1 small red onion\u003c/li>\n\u003cli>3 cloves of garlic\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Begin by cutting the sweet potato into 1/2\" cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these piece much easier to work with. I then cut the halves into 1/2\" slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\" alt=\"Sweet Potatoes\" title=\"Sweet Potatoes\" width=\"560\" class=\"alignnone size-full wp-image-54022\">\u003c/a>\u003c/p>\n\u003cp>2. Trim the garlic and mince it along with the serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only one serrano.\u003c/p>\n\u003cp>3. Peel and chop the onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\" alt=\"Red Onions\" title=\"Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54021\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\" alt=\"Chopped Onions, Garlic and Serranos\" title=\"Chopped Onions, Garlic and Serranos\" width=\"560\" class=\"alignnone size-full wp-image-54020\">\u003c/a>\u003c/p>\n\u003cp>4. In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it. \u003c/p>\n\u003cp>5. Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\" alt=\"Sweet Potato Hash\" title=\"Sweet Potato Hash\" width=\"560\" class=\"alignnone size-full wp-image-54019\">\u003c/a>\u003c/p>\n\u003cp>6. When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly. \u003c/p>\n\u003cp>7. Place the pan in the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven-safe pan or your going to have one hot mess on your hands. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54017\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love one-pan meals. No particular reason why as I actually enjoy doing dishes but cooking a meal all in one pan feels great, like I cheated somehow. You know?\u003c/p>\n\u003cp>This breakfast-y meal is a favorite of mine. Not only perfect in the morning, but it is also great as a quick dinner. It's hearty, fairly healthy and extremely tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8208.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Sweet Potato Hash and Eggs\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large sweet potatoes\u003c/li>\n\u003cli>2 serrano chiles\u003c/li>\n\u003cli>1 small red onion\u003c/li>\n\u003cli>3 cloves of garlic\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Begin by cutting the sweet potato into 1/2\" cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these piece much easier to work with. I then cut the halves into 1/2\" slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8142.jpg\" alt=\"Sweet Potatoes\" title=\"Sweet Potatoes\" width=\"560\" class=\"alignnone size-full wp-image-54022\">\u003c/a>\u003c/p>\n\u003cp>2. Trim the garlic and mince it along with the serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only one serrano.\u003c/p>\n\u003cp>3. Peel and chop the onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8161.jpg\" alt=\"Red Onions\" title=\"Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54021\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8183.jpg\" alt=\"Chopped Onions, Garlic and Serranos\" title=\"Chopped Onions, Garlic and Serranos\" width=\"560\" class=\"alignnone size-full wp-image-54020\">\u003c/a>\u003c/p>\n\u003cp>4. In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it. \u003c/p>\n\u003cp>5. Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8202.jpg\" alt=\"Sweet Potato Hash\" title=\"Sweet Potato Hash\" width=\"560\" class=\"alignnone size-full wp-image-54019\">\u003c/a>\u003c/p>\n\u003cp>6. When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly. \u003c/p>\n\u003cp>7. Place the pan in the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven-safe pan or your going to have one hot mess on your hands. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8219.jpg\" alt=\"Spicy Sweet Potato Hash and Eggs\" title=\"Spicy Sweet Potato Hash and Eggs\" width=\"560\" class=\"alignnone size-full wp-image-54017\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Downton Abbey, Season Three: Are You Ready to (Tea) Party? ",
"title": "Downton Abbey, Season Three: Are You Ready to (Tea) Party? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-1RjZiHK6X8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Interviews and Recaps:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=113555\">Interview: Lesley Nicol, Mrs. Patmore (Cook) from 'Downton Abbey'\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=114031\">Downton Abbey Recap: The Americans, Or Thomas, Stole The Subtext Season 3, Episode 1 (SPOILER ALERT)\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/01/07/166979868/julian-fellowes-on-the-rules-of-downton\">Julian Fellowes On The Rules Of 'Downton' (creator of TV series)\u003c/a> Fresh Air, WHYY\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The gloves come off and these tea partiers are ready to rumble, as Season 3 of Downton Abbey premieres on PBS tonight at 9pm. Find tasty food and drink suggestions for your viewing parties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_54036\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\" alt=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" title=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" width=\"560\" class=\"size-full wp-image-54036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168482950/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show\">The Salt, NPR Food\u003c/a>\u003cbr>\n\u003c/strong>\u003cbr>\nSure, we've got \"freegans\" in the U.S. — people happy not to pay for food when they can just dig it out of trash bins. But even as awareness of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159825659/theres-too-much-food-waste-but-here-are-five-things-people-are-doing-about-it\">food waste\u003c/a> grows, these Dumpster divers are parodied on \u003ca href=\"http://www.youtube.com/watch?v=vuD1oDth6es\">Portlandia\u003c/a> and \u003ca href=\"http://www.funnyordie.com/videos/75cb7616d0/we-be-dumpsta-diving-dumpster-dive-rap\">Funny Or Die\u003c/a> for putting their palates where their principles are.\u003c/p>\n\u003cp>But in Austrian media, Dumpster divers aren't being mocked — they're starring in their own reality cooking show, \u003ca href=\"http://www.wastecooking.com/\">Waste Cooking\u003c/a>.\u003c/p>\n\u003cp>The show is produced by a group of artists/activists. Show director David Gross, who hails from Salzburg, says he did his first dive there in January 2012 and was shocked by the food waste he encountered.\u003c/p>\n\u003cp>\"Although I was prepared for large amounts, the amount of waste left me speechless,\" he writes in German on the show's website.\u003c/p>\n\u003cp>Gross felt that more people need to understand what it means that Austria throws out around 105,000 tons of edible food each year. (Austria, mind you, has one of the most sophisticated \u003ca href=\"http://www.lebensministerium.at/dms/lmat/umwelt/abfall-ressourcen/behandlung-verwertung/behandlung-biotechnisch/richtlinie_sdt/StdT-Kompostierung-englisch/StdT%2520Kompostierung%2520englisch.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEESj_svqFLiMEw5dKOyo7q3FM9YKUF5onfV0CSp04RcG-mOk6YuVGQ5abgwEavpUllN8ELc33xOL1noJPB9aBENzMLnDNJg_6Oce9QhucI5JoWIBGdKJ0-Bii9mm4Bw0E-BYILGc8&sig=AHIEtbQ1jg8klFg0PqxwsmaVeLcVKq2K2Q\">composting programs\u003c/a> in the world.) So, inspired by reality TV shows like \u003cem>Fear Factor\u003c/em>, he decided to team up with cooks and fellow divers to demonstrate the delicious possibilities of all the food in the trash.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A typical episode of \u003cem>Waste Cooking\u003c/em>\u003cem> \u003c/em>begins with a group of divers congregating on their bikes. They then set off into the night, their bike lights flashing, in search of trash cans specifically designated for organic waste — Austria has had an ordinance requiring separate collection of organic waste since 1995.\u003c/p>\n\u003cp>Invariably, the divers gather an impressive haul of pristine fruits, vegetables, cheese and other foods, packaged or not. Then Vienna food blogger and cooking instructor \u003ca href=\"http://www.tobiaskocht.com/\">Tobias Judmaier\u003c/a> transforms it into vittles in a kitchen set up on a public pedestrian thoroughfare, where he and others try to lure passersby to taste their fare. Many are titillated by the gambit, but some wrinkle their noses when they learn the provenance of the food.\u003c/p>\n\u003cp>Episodes of the show — which is a pretty low-budget affair — first went up online last March. The Viennese community TV station \u003ca href=\"http://translate.googleusercontent.com/translate_c?depth=1&hl=en&rurl=translate.google.com&sl=de&tl=en&twu=1&u=http://okto.tv/wastecooking/10054/20121219&usg=ALkJrhjdPG6yr1wLm2qQ3-76QYpNw4-TGw\">Okto\u003c/a> began airing it in December. You can find recipes for the dishes they've thrown together on the show's website, and to this food blogger, they don't look half bad — lentil stew and asparagus salad among them.\u003c/p>\n\u003cp>Last month, the team sent off a short film, called \u003cem>Days in Trash\u003c/em>, to an international \u003ca href=\"http://www.artfortheworld.net/project.php?id=4\">art exhibition\u003c/a> on food at the Museum Ariana in Geneva. (The exhibit lasts through Feb. 24.) You can watch the film here, at left. It has English subtitles and features an earnest song in German about food waste performed by a young woman on a keyboard. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Wv_rLicv9lA]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Inspired by shows like \u003cem>Fear Factor\u003c/em>, an Austrian artist teamed up with chefs and waste divers to demonstrate the delicious possibilities of trash. In each episode, they set off by bike in search of \"bio trashcans,\" where organic waste is most likely to be found.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54036\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\" alt=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" title=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" width=\"560\" class=\"size-full wp-image-54036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168482950/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show\">The Salt, NPR Food\u003c/a>\u003cbr>\n\u003c/strong>\u003cbr>\nSure, we've got \"freegans\" in the U.S. — people happy not to pay for food when they can just dig it out of trash bins. But even as awareness of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159825659/theres-too-much-food-waste-but-here-are-five-things-people-are-doing-about-it\">food waste\u003c/a> grows, these Dumpster divers are parodied on \u003ca href=\"http://www.youtube.com/watch?v=vuD1oDth6es\">Portlandia\u003c/a> and \u003ca href=\"http://www.funnyordie.com/videos/75cb7616d0/we-be-dumpsta-diving-dumpster-dive-rap\">Funny Or Die\u003c/a> for putting their palates where their principles are.\u003c/p>\n\u003cp>But in Austrian media, Dumpster divers aren't being mocked — they're starring in their own reality cooking show, \u003ca href=\"http://www.wastecooking.com/\">Waste Cooking\u003c/a>.\u003c/p>\n\u003cp>The show is produced by a group of artists/activists. Show director David Gross, who hails from Salzburg, says he did his first dive there in January 2012 and was shocked by the food waste he encountered.\u003c/p>\n\u003cp>\"Although I was prepared for large amounts, the amount of waste left me speechless,\" he writes in German on the show's website.\u003c/p>\n\u003cp>Gross felt that more people need to understand what it means that Austria throws out around 105,000 tons of edible food each year. (Austria, mind you, has one of the most sophisticated \u003ca href=\"http://www.lebensministerium.at/dms/lmat/umwelt/abfall-ressourcen/behandlung-verwertung/behandlung-biotechnisch/richtlinie_sdt/StdT-Kompostierung-englisch/StdT%2520Kompostierung%2520englisch.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEESj_svqFLiMEw5dKOyo7q3FM9YKUF5onfV0CSp04RcG-mOk6YuVGQ5abgwEavpUllN8ELc33xOL1noJPB9aBENzMLnDNJg_6Oce9QhucI5JoWIBGdKJ0-Bii9mm4Bw0E-BYILGc8&sig=AHIEtbQ1jg8klFg0PqxwsmaVeLcVKq2K2Q\">composting programs\u003c/a> in the world.) So, inspired by reality TV shows like \u003cem>Fear Factor\u003c/em>, he decided to team up with cooks and fellow divers to demonstrate the delicious possibilities of all the food in the trash.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A typical episode of \u003cem>Waste Cooking\u003c/em>\u003cem> \u003c/em>begins with a group of divers congregating on their bikes. They then set off into the night, their bike lights flashing, in search of trash cans specifically designated for organic waste — Austria has had an ordinance requiring separate collection of organic waste since 1995.\u003c/p>\n\u003cp>Invariably, the divers gather an impressive haul of pristine fruits, vegetables, cheese and other foods, packaged or not. Then Vienna food blogger and cooking instructor \u003ca href=\"http://www.tobiaskocht.com/\">Tobias Judmaier\u003c/a> transforms it into vittles in a kitchen set up on a public pedestrian thoroughfare, where he and others try to lure passersby to taste their fare. Many are titillated by the gambit, but some wrinkle their noses when they learn the provenance of the food.\u003c/p>\n\u003cp>Episodes of the show — which is a pretty low-budget affair — first went up online last March. The Viennese community TV station \u003ca href=\"http://translate.googleusercontent.com/translate_c?depth=1&hl=en&rurl=translate.google.com&sl=de&tl=en&twu=1&u=http://okto.tv/wastecooking/10054/20121219&usg=ALkJrhjdPG6yr1wLm2qQ3-76QYpNw4-TGw\">Okto\u003c/a> began airing it in December. You can find recipes for the dishes they've thrown together on the show's website, and to this food blogger, they don't look half bad — lentil stew and asparagus salad among them.\u003c/p>\n\u003cp>Last month, the team sent off a short film, called \u003cem>Days in Trash\u003c/em>, to an international \u003ca href=\"http://www.artfortheworld.net/project.php?id=4\">art exhibition\u003c/a> on food at the Museum Ariana in Geneva. (The exhibit lasts through Feb. 24.) You can watch the film here, at left. It has English subtitles and features an earnest song in German about food waste performed by a young woman on a keyboard. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Wv_rLicv9lA'\n title='//www.youtube.com/embed/Wv_rLicv9lA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Cranberry & Brie Grilled Cheese",
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"content": "\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry & Rosemary White \"Christmas\" Sangria",
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"content": "\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"link": "/radio/program/latino-usa",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
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