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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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"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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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3\u003c/p>\n\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird",
"title": "Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=foA0MGUbYH0]\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*Alternatively, you can use a small 6-inch cast iron skillet to hold the wood chips. Look at garage sales and keep it for this purpose.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"description": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/foA0MGUbYH0'\n title='//www.youtube.com/embed/foA0MGUbYH0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\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": "What's Trending In Food Magazines? Thanksgiving Classics",
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"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \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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"content": "\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yk-V7hD5XQ0]\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
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"description": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yk-V7hD5XQ0'\n title='//www.youtube.com/embed/yk-V7hD5XQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Spirit: The Coping Mechanism",
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"content": "\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\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>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\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>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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