KQED invites you into the kitchen with award winning Bay Area chefs. Bay Area Bites Celebrity Chefs Recipe series features video and step-by-step photos of local chefs preparing their signature dishes. Impress your friends and family with these tried and true recipes for mouth-watering dishes and learn techniques straight from the masters.
First Up: Chef Tanya Holland, Brown Sugar Kitchen, Oakland, CA
"Brown Sugar Kitchen has become more than just a restaurant, it’s a community...West Oakland is more than just a place where we live. It’s our home now, and we can’t imagine living anywhere else. People say that I’ve changed West Oakland, but the truth is, West Oakland has changed me." --Tanya Holland
Celebrity Chefs Recipes: Chris Cosentino's Grilled Cheese
Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles
Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread
Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad
Celebrity Chefs Recipes: Emily Luchetti's Wild Blueberry Lemon Tart
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"bio": "Passionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated \u003ca href=\"http://cockscombsf.com\">Cockscomb\u003c/a> restaurant, \u003ca href=\"https://gojackrabbitgo.com\">Jackrabbit\u003c/a> in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.\r\n\r\nA graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.\r\n\r\nIn 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from \u003cem>San Francisco Chronicle\u003c/em>’s restaurant critic Michael Bauer, who noted of the restaurant: \"There’s nothing else like it, and Cosentino has a consistent, unwavering vision.\"\r\n\r\n2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.\r\n\r\nAuthor of the 2012 cookbook \u003cem>Beginnings: My Way to Start a Meal\u003c/em>, Cosentino’s long-awaited \u003ca href=\"https://www.amazon.com/Offal-Good-Cooking-Heart-Guts/dp/0770435122\">\u003cem>Offal Good\u003c/em>: Cooking from the Heart with Guts,\u003c/a> was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote \u003cem>Wolverine: In The Flesh\u003c/em>. Cosentino won season four of BRAVO's \"Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of \u003cem>Chefs Cycle\u003c/em>, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.\r\n\r\nHe lives in San Francisco with his wife Tatiana, and son Easton.\r\n\r\nYou can learn more about chef Chris Cosentino at:\r\n\r\n\u003ca href=\"https://www.chefchriscosentino.com\">www.chefchriscosentino.com\u003c/a>\r\n\r\nFollow him on Instagram \u003ca href=\"https://www.instagram.com/chefchriscosentino/?hl=en\">@chefchriscosentino\u003c/a>\r\n\r\nfollow him on Twitter \u003ca href=\"https://twitter.com/chefcosentino1?lang=en\">@chefcosentino1\u003c/a>",
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"bio": "Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Wild Blueberry Lemon Tart",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Wild Blueberry Lemon Tart",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I like wild blueberries as they are jam-packed with blueberry flavor. Even though they are much smaller than regular blueberries, they have twice the intensity. Plus, since 99 percent of the wild blueberry crop is frozen at harvest, they are available year-round. Their small size keeps their texture and flavor when frozen. I love the combination of lemon and blueberries, and I'd rate the flavors up there with the best.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EF0R4zU6IpwtiufeIuKtxnPsUkZSb3gL\"]\u003c/p>\n\u003cp>As a pastry chef, I will often take shortcuts in the kitchen to save time, but buying tart dough is not one of them. It’s just not worth it. Making your own dough is so much better than store bought — even when you’re starting out and learning how to make it, it just tastes better. When you learn to make dough focus on the steps and keep everything cold...and practice a couple of times. Before you know it, you will be rolling out dough like a pro.\u003c/p>\n\u003ch2>Wild Blueberry Lemon Tart\u003c/h2>\n\u003cp>\u003ci>Makes one, 9-inch tart\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4625-e1546967517769.jpg\" alt=\"Wild blueberries and lemon make this tart a real treat.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131974\">\u003cfigcaption class=\"wp-caption-text\">Wild blueberries and lemon make this tart a real treat. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for the tart dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 ¼ cups all-purpose flour\u003c/li>\n\u003cli>1 ½ tablespoon granulated sugar\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 ounces cold unsalted butter, cut into small pieces\u003c/li>\n\u003cli>3-4 tablespoons ice water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for the filling:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 ¼ cups wild blueberries, fresh or frozen\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>⅓ cup whole milk\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>Grated zest of 2 lemons\u003c/li>\n\u003cli>2 tablespoons unbleached all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, sugar, salt, and butter. Using the pulse button, pulse the mixture until the butter is the size of small peas, 5 to 10 short pulses. This will happen very quickly, do not overmix it.\u003c/li>\n\u003cli>Add 3 tablespoons of ice water, then pulse just until the dough is crumbly. Stop the machine and gently squeeze about ⅓ cup of dough in your hand. If it comes together without any dry pieces, you’ve added enough water. If it’s still floury, add another tablespoon of water, pulse a couple more times, and test it again.\u003c/li>\n\u003cli>Continue to mix, using longer pulses, until the dough forms small clumps. Do not process it to the point where it forms a ball. Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.\u003c/li>\n\u003cli>On a lightly floured surface, roll the dough into an approximately 13-inch circle. Transfer carefully to a 9-inch tart pan with a removable bottom. Fold the approximately 1-inch overhang of dough into the pan and press against the sides of the pan. You will have a single thickness of dough on the bottom of the pan, and a double thickness on the sides. Trim the top edge even with the pan.\u003c/li>\n\u003cli>Refrigerate or freeze the tart shell for at least one hour.\u003c/li>\n\u003cli>Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with pie weights, rice or beans. Bake the tart shell until the edges begin to brown, about 20 minutes. Remove the parchment and weights and continue to bake until the bottom is lightly browned, about 10 minutes more. Set aside.\u003c/li>\n\u003cli>Reduce the oven temperature to 350°F.\u003c/li>\n\u003cli>Scatter the blueberries in the baked tart shell.\u003c/li>\n\u003cli>In a medium bowl, whisk the eggs and sugar together until well blended. Whisk in the milk, cream, and lemon juice. Whisk in the melted butter, lemon zest, and flour until everything is evenly combined. Pour the filling over the blueberries.\u003c/li>\n\u003cli>Bake until the filling is set, 25-30 minutes.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature (it's delicious with \u003ca href=\"https://www.kqed.org/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake\">chantilly cream\u003c/a>). Keep at room temperature for a few hours or refrigerated overnight covered with plastic wrap. If refrigerating, bring to room temperature before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4629-e1546967418248.jpg\" alt=\"Emily Luchetti with a slice of her Wild Blueberry Lemon Tart.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131973\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with a slice of her Wild Blueberry Lemon Tart. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I like wild blueberries as they are jam-packed with blueberry flavor. Even though they are much smaller than regular blueberries, they have twice the intensity. Plus, since 99 percent of the wild blueberry crop is frozen at harvest, they are available year-round. Their small size keeps their texture and flavor when frozen. I love the combination of lemon and blueberries, and I'd rate the flavors up there with the best.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>As a pastry chef, I will often take shortcuts in the kitchen to save time, but buying tart dough is not one of them. It’s just not worth it. Making your own dough is so much better than store bought — even when you’re starting out and learning how to make it, it just tastes better. When you learn to make dough focus on the steps and keep everything cold...and practice a couple of times. Before you know it, you will be rolling out dough like a pro.\u003c/p>\n\u003ch2>Wild Blueberry Lemon Tart\u003c/h2>\n\u003cp>\u003ci>Makes one, 9-inch tart\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4625-e1546967517769.jpg\" alt=\"Wild blueberries and lemon make this tart a real treat.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131974\">\u003cfigcaption class=\"wp-caption-text\">Wild blueberries and lemon make this tart a real treat. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for the tart dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 ¼ cups all-purpose flour\u003c/li>\n\u003cli>1 ½ tablespoon granulated sugar\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 ounces cold unsalted butter, cut into small pieces\u003c/li>\n\u003cli>3-4 tablespoons ice water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for the filling:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 ¼ cups wild blueberries, fresh or frozen\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>⅓ cup whole milk\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>Grated zest of 2 lemons\u003c/li>\n\u003cli>2 tablespoons unbleached all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, sugar, salt, and butter. Using the pulse button, pulse the mixture until the butter is the size of small peas, 5 to 10 short pulses. This will happen very quickly, do not overmix it.\u003c/li>\n\u003cli>Add 3 tablespoons of ice water, then pulse just until the dough is crumbly. Stop the machine and gently squeeze about ⅓ cup of dough in your hand. If it comes together without any dry pieces, you’ve added enough water. If it’s still floury, add another tablespoon of water, pulse a couple more times, and test it again.\u003c/li>\n\u003cli>Continue to mix, using longer pulses, until the dough forms small clumps. Do not process it to the point where it forms a ball. Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.\u003c/li>\n\u003cli>On a lightly floured surface, roll the dough into an approximately 13-inch circle. Transfer carefully to a 9-inch tart pan with a removable bottom. Fold the approximately 1-inch overhang of dough into the pan and press against the sides of the pan. You will have a single thickness of dough on the bottom of the pan, and a double thickness on the sides. Trim the top edge even with the pan.\u003c/li>\n\u003cli>Refrigerate or freeze the tart shell for at least one hour.\u003c/li>\n\u003cli>Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with pie weights, rice or beans. Bake the tart shell until the edges begin to brown, about 20 minutes. Remove the parchment and weights and continue to bake until the bottom is lightly browned, about 10 minutes more. Set aside.\u003c/li>\n\u003cli>Reduce the oven temperature to 350°F.\u003c/li>\n\u003cli>Scatter the blueberries in the baked tart shell.\u003c/li>\n\u003cli>In a medium bowl, whisk the eggs and sugar together until well blended. Whisk in the milk, cream, and lemon juice. Whisk in the melted butter, lemon zest, and flour until everything is evenly combined. Pour the filling over the blueberries.\u003c/li>\n\u003cli>Bake until the filling is set, 25-30 minutes.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature (it's delicious with \u003ca href=\"https://www.kqed.org/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake\">chantilly cream\u003c/a>). Keep at room temperature for a few hours or refrigerated overnight covered with plastic wrap. If refrigerating, bring to room temperature before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4629-e1546967418248.jpg\" alt=\"Emily Luchetti with a slice of her Wild Blueberry Lemon Tart.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131973\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with a slice of her Wild Blueberry Lemon Tart. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n[contextly_sidebar id=\"9Xf39fgANJpSWS25C9ZuGu5hV9k3lzyj\"]\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"flhXQdksmPxvojfaPyfmWhi5lzopPMn7\"]\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska",
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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange",
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"content": "\u003cp>[aside postID='bayareabites_131551,bayareabites_131562' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"yZY6riXt9QDoxDrDQPdtXLdJvScC6Ph8\"]\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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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"marketplace": {
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"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",
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"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>",
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"order": 12
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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