Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.
Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings
New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce
Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas
New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche
New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites
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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"disqusTitle": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
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"content": "\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91663,91651,91652,91665,91666,91654,91668\"]\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91671,91667\"]\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91661,91653,91662\"]\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91655,91656,91657\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\" alt=\"Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"title": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
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"content": "\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"title": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites",
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"content": "\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91523,91503\"]\u003c/p>\n\u003cli>In the same saucepan over medium-low heat, melt 1 tbsp of the butter. Add the mushrooms, thyme, soy sauce, and a sprinkle of salt and sauté, stirring, until tender and the liquid evaporates, about 5 minutes. Transfer to a bowl.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"91504,91527,91528\"]\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91515,91525,91497,91500,91499,91498\"]\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91521,91520,91512,91509\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty Gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta 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>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Day Sweet Potato-Coconut Soup",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Bean Soup + Cilantro-Lime Yogurt Crema",
"title": "Black Bean Soup + Cilantro-Lime Yogurt Crema",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\" alt=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" title=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21174\">\u003c/a>\u003cbr>\n\u003cem>Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\u003c/em>\u003c/p>\n\u003cp>Well, the first week of the New Year has come and gone. Chances are, those \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/03/new-years-resolutions-eat-well-cook-better-do-good/\">resolutions\u003c/a> of eating healthier are starting to feel less bright and shiny than they did on January 2nd. Hmm? Is your New Year's cleanse struggling? \u003c/p>\n\u003cp>I'm not one for dieting. I'm pretty bad with self-restraint, and as a general rule of thumb, I'm not a believer in hard and fast rules. But, I'll admit, I maybe had one (dozen) too many Christmas cookies this holiday season because my wardrobe has consisted of leggings and flowy tops for a few weeks running now, and my skinny jeans haven't seen the light of day in who knows how long.\u003c/p>\n\u003cp>My game plan for Mission Fit-into-Jeans is pretty basic: up my fruit and veggie intake, eat out less, and skimp on the dairy. To help execute this plan, I've been scouring the internet for healthy recipes (if you have any favorites, please share!). Some sound like they're recipes for various preparations of cardboard. Others, however, like this \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Black Bean Soup\u003c/a> I found in \u003cem>Bon Appetit\u003c/em> are quite appetizing. I adapted it to items I had in my pantry and created a flavorful \u003cstrong>Cilantro-Lime Yogurt Crema\u003c/strong> to garnish it. The result was a hearty, satisfying soup, chock-full of vegetables and not an ounce of guilt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\" alt=\"Black Beans\" title=\"Black Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21171\">\u003c/a>\u003cbr>\n\u003cem>Black Beans\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Incidentally, this soup is also a breeze to make, and cheap to boot. (There, you can give yourself a star for being more fiscally responsible in 2011 as well.) The base of the soup is of course, \u003cstrong>black beans\u003c/strong>. You can use canned beans to save time, but dried beans are super cheap, and work well as long as you give yourself time to soak them. I soaked my beans overnight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\" alt=\"Peppers + Onions\" title=\"Peppers + Onions\" width=\"500\" height=\"346\" class=\"alignnone size-full wp-image-21172\">\u003c/a>\u003cbr>\n\u003cem>Peppers + Onions\u003c/em>\u003c/p>\n\u003cp>Sweet \u003cstrong>red and green peppers\u003c/strong>, \u003cstrong>red onion\u003c/strong>, and \u003cstrong>garlic\u003c/strong> are the aromatics of this soup. Colorful, delicious, and full of vitamins. Simply chop them all up and saute in your soup pot with some olive oil until they begin to caramelize and deepen in flavor. \u003cstrong>Cumin\u003c/strong> and \u003cstrong>chili powder\u003c/strong> add a smoky heat to the mix. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\" alt=\"chopped peppers and onions\" title=\"chopped peppers and onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21173\">\u003c/a>\u003cbr>\n\u003cem>Healthy Healthy\u003c/em>\u003c/p>\n\u003cp>The beans are then added, along with water and a few bay leaves. Then the whole thing just needs to simmer for an hour and a half or so, until the beans are tender. Half of the soup is removed and placed in a blender (or use an immersion blender if you have one), and then added back into the pot. The pureed beans create a lusciously creamy consistency that makes you forget this is a healthy meal. \u003c/p>\n\u003cp>And, finally, some \u003cstrong>lime juice\u003c/strong> is added to the soup to brighten up all the flavors. A drizzle of crema, made with \u003cstrong>plain yogurt\u003c/strong>, \u003cstrong>cilantro\u003c/strong>, \u003cstrong>lime\u003c/strong>, and a spike of \u003cstrong>cumin\u003c/strong> is the finishing touch. The \u003cstrong>Yogurt Crema\u003c/strong> is cool and tart, a great contrast to the richness of the beans, and also brings out the lime and cumin notes in the soup. \u003c/p>\n\u003cp>I served the \u003cstrong>Black Bean Soup\u003c/strong> with whole wheat quesadillas stuffed with sautéed spinach, mushrooms, and grilled chicken. Some salsa and more of that yogurt crema made great dipping condiments and distracted me from the fact that my quesadilla was sans cheese.\u003c/p>\n\u003cp>New Year's diet crash and burn averted. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\" alt=\"Easy Black Bean Soup\" title=\"Easy Black Bean Soup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21175\">\u003c/a>\u003cbr>\n\u003cem>Easy Black Bean Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Soup + Cilantro-Lime Yogurt\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Bon Appetit\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>This healthy and hearty Black Bean Soup is perfect for wintry days. Garnish with Cilantro-Lime Yogurt, and perhaps some avocado slices and sprigs of cilantro for a bright finish. This soup is even better the next day, and freezes well.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black beans (approximately 2 cups)\u003cbr>\n6 cups water\u003cbr>\n2 bay leaves\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 medium-size red onions, chopped\u003cbr>\n1 medium-size red bell pepper, chopped\u003cbr>\n1 medium-size green bell pepper, chopped\u003cbr>\n4 garlic cloves, minced\u003cbr>\n4 teaspoons ground cumin\u003cbr>\n1/2 teaspoon chili powder (add more if you want it spicy)\u003cbr>\nJuice of 1 lime (reserve 1 tablespoon for yogurt topping)\u003cbr>\n2 teaspoons coarse kosher salt\u003cbr>\n1/4 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak beans in water overnight. Drain and set aside.\u003c/p>\n\u003cp>2. Heat olive oil in a large, thick-bottomed pot over medium-high heat until the oil is hot, but not smoking. Add onions and both bell peppers and sauté until beginning to brown, about 15-20 minutes. Add garlic, cumin, chili powder, and salt; stir a few more minutes. \u003c/p>\n\u003cp>3. Add 6 cups water, beans, and bay leaves. Bring to a boil, reduce heat to a low simmer. Cover and let cook for about 1 hour 30 minutes, until beans are tender. \u003c/p>\n\u003cp>4. Transfer 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller batches -- don't fill the blender more than half way at a time and hold the lid while blending so that it doesn't splatter up and burn you.) Stir in lime juice, and salt & pepper to taste.\u003c/p>\n\u003cp>5. Ladle soup into bowls and top with a dollop of \u003cstrong>Cilantro-Lime Yogurt\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Cilantro-Lime Yogurt:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n2 tablespoons finely chopped cilantro\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\nZest of 1 lime\u003cbr>\n½ teaspoon cumin\u003cbr>\nDash of salt and pepper \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nMix together all the ingredients and let chill until soup is ready to serve.\u003c/p>\n\n",
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"excerpt": "This recipe for Black Bean Soup + Cilantro-Lime Yogurt Crema is hearty, creamy, satisfying, chock full of vegetables and not an ounce of guilt. Stay on the healthy eating wagon without being miserable. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\" alt=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" title=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21174\">\u003c/a>\u003cbr>\n\u003cem>Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\u003c/em>\u003c/p>\n\u003cp>Well, the first week of the New Year has come and gone. Chances are, those \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/03/new-years-resolutions-eat-well-cook-better-do-good/\">resolutions\u003c/a> of eating healthier are starting to feel less bright and shiny than they did on January 2nd. Hmm? Is your New Year's cleanse struggling? \u003c/p>\n\u003cp>I'm not one for dieting. I'm pretty bad with self-restraint, and as a general rule of thumb, I'm not a believer in hard and fast rules. But, I'll admit, I maybe had one (dozen) too many Christmas cookies this holiday season because my wardrobe has consisted of leggings and flowy tops for a few weeks running now, and my skinny jeans haven't seen the light of day in who knows how long.\u003c/p>\n\u003cp>My game plan for Mission Fit-into-Jeans is pretty basic: up my fruit and veggie intake, eat out less, and skimp on the dairy. To help execute this plan, I've been scouring the internet for healthy recipes (if you have any favorites, please share!). Some sound like they're recipes for various preparations of cardboard. Others, however, like this \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Black Bean Soup\u003c/a> I found in \u003cem>Bon Appetit\u003c/em> are quite appetizing. I adapted it to items I had in my pantry and created a flavorful \u003cstrong>Cilantro-Lime Yogurt Crema\u003c/strong> to garnish it. The result was a hearty, satisfying soup, chock-full of vegetables and not an ounce of guilt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\" alt=\"Black Beans\" title=\"Black Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21171\">\u003c/a>\u003cbr>\n\u003cem>Black Beans\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Incidentally, this soup is also a breeze to make, and cheap to boot. (There, you can give yourself a star for being more fiscally responsible in 2011 as well.) The base of the soup is of course, \u003cstrong>black beans\u003c/strong>. You can use canned beans to save time, but dried beans are super cheap, and work well as long as you give yourself time to soak them. I soaked my beans overnight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\" alt=\"Peppers + Onions\" title=\"Peppers + Onions\" width=\"500\" height=\"346\" class=\"alignnone size-full wp-image-21172\">\u003c/a>\u003cbr>\n\u003cem>Peppers + Onions\u003c/em>\u003c/p>\n\u003cp>Sweet \u003cstrong>red and green peppers\u003c/strong>, \u003cstrong>red onion\u003c/strong>, and \u003cstrong>garlic\u003c/strong> are the aromatics of this soup. Colorful, delicious, and full of vitamins. Simply chop them all up and saute in your soup pot with some olive oil until they begin to caramelize and deepen in flavor. \u003cstrong>Cumin\u003c/strong> and \u003cstrong>chili powder\u003c/strong> add a smoky heat to the mix. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\" alt=\"chopped peppers and onions\" title=\"chopped peppers and onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21173\">\u003c/a>\u003cbr>\n\u003cem>Healthy Healthy\u003c/em>\u003c/p>\n\u003cp>The beans are then added, along with water and a few bay leaves. Then the whole thing just needs to simmer for an hour and a half or so, until the beans are tender. Half of the soup is removed and placed in a blender (or use an immersion blender if you have one), and then added back into the pot. The pureed beans create a lusciously creamy consistency that makes you forget this is a healthy meal. \u003c/p>\n\u003cp>And, finally, some \u003cstrong>lime juice\u003c/strong> is added to the soup to brighten up all the flavors. A drizzle of crema, made with \u003cstrong>plain yogurt\u003c/strong>, \u003cstrong>cilantro\u003c/strong>, \u003cstrong>lime\u003c/strong>, and a spike of \u003cstrong>cumin\u003c/strong> is the finishing touch. The \u003cstrong>Yogurt Crema\u003c/strong> is cool and tart, a great contrast to the richness of the beans, and also brings out the lime and cumin notes in the soup. \u003c/p>\n\u003cp>I served the \u003cstrong>Black Bean Soup\u003c/strong> with whole wheat quesadillas stuffed with sautéed spinach, mushrooms, and grilled chicken. Some salsa and more of that yogurt crema made great dipping condiments and distracted me from the fact that my quesadilla was sans cheese.\u003c/p>\n\u003cp>New Year's diet crash and burn averted. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\" alt=\"Easy Black Bean Soup\" title=\"Easy Black Bean Soup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21175\">\u003c/a>\u003cbr>\n\u003cem>Easy Black Bean Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Soup + Cilantro-Lime Yogurt\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Bon Appetit\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>This healthy and hearty Black Bean Soup is perfect for wintry days. Garnish with Cilantro-Lime Yogurt, and perhaps some avocado slices and sprigs of cilantro for a bright finish. This soup is even better the next day, and freezes well.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black beans (approximately 2 cups)\u003cbr>\n6 cups water\u003cbr>\n2 bay leaves\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 medium-size red onions, chopped\u003cbr>\n1 medium-size red bell pepper, chopped\u003cbr>\n1 medium-size green bell pepper, chopped\u003cbr>\n4 garlic cloves, minced\u003cbr>\n4 teaspoons ground cumin\u003cbr>\n1/2 teaspoon chili powder (add more if you want it spicy)\u003cbr>\nJuice of 1 lime (reserve 1 tablespoon for yogurt topping)\u003cbr>\n2 teaspoons coarse kosher salt\u003cbr>\n1/4 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak beans in water overnight. Drain and set aside.\u003c/p>\n\u003cp>2. Heat olive oil in a large, thick-bottomed pot over medium-high heat until the oil is hot, but not smoking. Add onions and both bell peppers and sauté until beginning to brown, about 15-20 minutes. Add garlic, cumin, chili powder, and salt; stir a few more minutes. \u003c/p>\n\u003cp>3. Add 6 cups water, beans, and bay leaves. Bring to a boil, reduce heat to a low simmer. Cover and let cook for about 1 hour 30 minutes, until beans are tender. \u003c/p>\n\u003cp>4. Transfer 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller batches -- don't fill the blender more than half way at a time and hold the lid while blending so that it doesn't splatter up and burn you.) Stir in lime juice, and salt & pepper to taste.\u003c/p>\n\u003cp>5. Ladle soup into bowls and top with a dollop of \u003cstrong>Cilantro-Lime Yogurt\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Cilantro-Lime Yogurt:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n2 tablespoons finely chopped cilantro\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\nZest of 1 lime\u003cbr>\n½ teaspoon cumin\u003cbr>\nDash of salt and pepper \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nMix together all the ingredients and let chill until soup is ready to serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Buckeyes",
"title": "New Year's Buckeyes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chestnut Soup for the Holidays",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n",
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"excerpt": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sparkling Citrus Gelée for New Year's Eve",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n",
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"excerpt": "Raise a toast to Sparkling Citrus Gelée, a New Year's Eve-worthy dessert that can be eaten by just about everyone at your dinner party, and that looks gorgeous to boot. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"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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"meta": {
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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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},
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"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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"airtime": "SUN 7:30pm-8pm",
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},
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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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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"officialWebsiteLink": "https://mastersofscale.com/",
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"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"
},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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