Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.
Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing
DIY Thanksgivukkah: Pumpkin Latkes Two Ways
A Healthy Holiday Recipe: A Zillion Ways with Winter Greens
Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage
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"disqusTitle": "Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing",
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"content": "\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225\"]\u003c/p>\n\n",
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"excerpt": "Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"title": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n",
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"excerpt": "Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Healthy Holiday Recipe: A Zillion Ways with Winter Greens",
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"content": "\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n",
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"excerpt": "Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899\"]\u003c/p>\n\n",
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"excerpt": "Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"title": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73828,73829,73830,73831,73832,73833,73834,73836,73838,73839,73841,73840\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73846,73847,73848,73849,73850,73851,73852,73853,73854,73855,73856,73857,73858,73859,73860\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73863,73864,73865,73866,73867,73868\"]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>A note on the turkey you see in this post:\u003c/em> I jumped through hoops to get a turkey for this post, but after one snafu after another I ended up with a very tiny turkey (labeled “petite”) that almost looks like a chicken. This recipe is actually for a 15-pounder, but you can use anything from about 10 lbs up to 15 lbs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beautiful Winter Salads",
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"content": "\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n",
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"excerpt": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"description": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ricotta Stuffed Sweet Potato Pancakes",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry Jalapeno Relish",
"title": "Cranberry Jalapeno Relish",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"title": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n",
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"excerpt": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
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"description": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "13 Ways of Looking at a Brussels Sprout",
"title": "13 Ways of Looking at a Brussels Sprout",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\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/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"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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},
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"commonwealth-club": {
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"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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},
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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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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",
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Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. 
