Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.
A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce
Bake Homemade Cheese Crackers for Holiday Gift-Giving
Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes
Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges
An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto
British-Style Roasties: A Whole New Potato
Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas
Christmas Kale Salad with Pomegranate,Tangerine and Avocado
Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers
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"disqusTitle": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
"title": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. \u003c/p>\n\u003cp>Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don’t want to screw it up!\u003c/p>\n\u003cp>Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin—I used a 3 lb roast—for fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches; this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.\u003c/p>\n\u003cp>Because I always make this with a flavorful sauce to serve alongside, there’s no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast. \u003c/p>\n\u003cul>\n\u003cstrong>Here are the temperatures you are aiming for when roasting:\u003c/strong>\n\u003cli>120°F to 125°F for rare\u003c/li>\n\u003cli>125°F to 130°F for medium rare\u003c/li>\n\u003c/ul>\n\u003cp>Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91034,91030,91031,91028,91029,91032\"]\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"title": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\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>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"title": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"title": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558\"]\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75533,75534,75536\"]\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532\"]\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"title": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436\"]\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420\"]\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "British-Style Roasties: A Whole New Potato",
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"content": "\u003cp>[aside postID='bayareabites_89627,bayareabites_54016' label='More Potato Recipes']\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75500,75501,75511,75510,75507,75509,75508,75504,75503\"]\u003c/p>\n\n",
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"excerpt": "These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"title": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75484,75475,75477,75479,75480,75487\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75466,75489,75490,75481,75488,75460,75463,75462,75465,75461,75464,75468\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75469,75456,75457\"]\u003c/p>\n\u003cfigure id=\"attachment_75586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\">\u003cimg class=\"size-full wp-image-75586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\" alt=\"Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"title": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
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"content": "\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\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>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\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>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"75251,75242,75249,75262,75261,75263\"]\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75254,75253,75252,75259,75260,75258,75255,75256,75243\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Gifts: Southern Christmas Confections",
"title": "DIY Gifts: Southern Christmas Confections",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
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"description": "Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n",
"title": "DIY Gifts: Southern Christmas Confections | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beautiful Winter Salads",
"title": "Beautiful Winter Salads",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n",
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"excerpt": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"description": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
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Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.
