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"disqusTitle": "Thanksgiving Pies 101",
"title": "Thanksgiving Pies 101",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep. Get ready with a few foolproof tips and an arsenal of starter recipes. ",
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"title": "Thanksgiving Pies 101 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chestnut Soup for the Holidays",
"title": "Chestnut Soup for the Holidays",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n",
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"excerpt": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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"description": "The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-18581\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls12.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Gluten-Free Dinner Rolls. Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>Thanksgiving, routinely a flour-heavy culinary event, is my favorite holiday -- so you can imagine what a bummer it was to learn that gluten was a key factor in the health problems I'd been battling for many years. While I was relieved to find the culprit in my health drama, I have to say that a lifetime of Thanksgivings sans pie, stuffing and dinner rolls made for a grim holiday season indeed.\u003c/p>\n\u003cp>I'm never one to back down from a challenge. Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of \u003ca title=\"Gluten-Free Vegan Thanksgiving Stuffing Recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">Thanksgiving stuffing\u003c/a>, a \u003ca title=\"Gluten-Free Butternut Squash Pie\" href=\"http://www.npr.org/templates/story/story.php?storyId=120503651\">fantastic butternut squash pie\u003c/a>, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted \u003cem>better\u003c/em> than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays. But that's another post.\u003c/p>\n\u003cp>Somewhere out there, I know there's a person who's just gotten a diagnosis of \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=34\">celiac disease\u003c/a>, or maybe someone they love has gotten the diagnosis. Either way, they're suddenly in a similar position as I was all those years ago, wondering what the hell to make for Thanksgiving dinner when you can't use white flour. Well, guess what? You're in luck! These days gluten-free resources are ripe for the picking, unlike a decade ago when they'd look at you funny if you walked into the grocery store and asked for brown rice flour and \u003ca title=\"Xanthan Gum\" href=\"http://www.bobsredmill.com/xanthan-gum.html\">xanthan gum\u003c/a>. Now, \u003ca title=\"Elana's Pantry\" href=\"http://www.elanaspantry.com/\">gluten-free blogs\u003c/a> abound and bookstores have entire shelves dedicated to \u003ca title=\"Gluten-Free Girl and the Chef\" href=\"http://www.amazon.com/exec/obidos/ASIN/0470419717/kqedorg-20\">gluten-free cooking\u003c/a>. To say we live in a time of gluten free bounty would be an understatement.\u003c/p>\n\u003cp>So what did I miss most about Thanksgiving once I learned I was gluten intolerant? What was the first thing I just had to recreate so that I could enjoy this holiday like a normal person? You might laugh at the simplicity of my needs, but I'll share anyways: it was the humble dinner roll. More than anything, I wanted a soft, warm roll that I could spread with a swath of sweet cream butter and soak up the pools of meaty gravy on my plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year I found a gluten-free dinner roll recipe that puts mine to shame. This recipe comes from Jeanne Sauvage, an intrepid gluten-free baker who chronicles her adventures at \u003ca title=\"Gluten-Free Dinner Rolls Recipe\" href=\"http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/\">The Art of Gluten-Free Baking\u003c/a>. These light, airy rolls are perfect for soaking up any leftover turkey goodness, or for enjoying on their own whenever the carb fiend demands more than a bowl of rice.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-18582\" title=\"Gluten-Free Dinner Rolls Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-dinner-rolls22.jpg\" alt=\"Gluten-Free Dinner Rolls Recipe\" width=\"500\" height=\"411\">\u003cbr>\n\u003cem>Photo by Jeanne Sauvage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Dinner Rolls for Thanksgiving\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>By Jeanne Sauvage of \u003ca title=\"The Art of Gluten-Free Baking\" href=\"http://www.artofglutenfreebaking.com/\">The Art of Gluten-Free Baking\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients for Jeanne's gluten-free all-purpose flour mix:\u003c/strong>\u003cbr>\n1 1/4 cup brown rice flour\u003cbr>\n1 1/4 cup white rice flour\u003cbr>\n1 cup tapioca flour\u003cbr>\n1 cup \u003ca title=\"Sweet White Rice Flour\" href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\">sweet rice flour\u003c/a>\u003cbr>\n2 scant teaspoons xanthan gum\u003c/p>\n\u003cp>\u003cstrong>Prepare the flour mix:\u003c/strong>\u003c/p>\n\u003cp>1. Sift ingredients together and store in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Ingredients for dinner rolls:\u003c/strong>\u003cbr>\nMelted butter for pan and brushing tops of rolls\u003cbr>\nTapioca flour for coating pan\u003cbr>\n1/4 cup sugar\u003cbr>\n2 cups warm (not hot) milk\u003cbr>\n2 tablespoons active dry yeast, such as Red Star\u003cbr>\n3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)\u003cbr>\n1 tablespoon xanthan gum\u003cbr>\n4 teaspoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n1/4 cup vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Prepare the gluten-free dinner rolls:\u003c/strong>\u003c/p>\n\u003cp>1. Butter muffin tins well and dust with flour.\u003c/p>\n\u003cp>2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.\u003c/p>\n\u003cp>3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.\u003c/p>\n\u003cp>4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.\u003c/p>\n\u003cp>5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.\u003c/p>\n\u003cp>6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.\u003c/p>\n\u003cp>7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>I'd like to share a few more recipes that I've grown to love over the years as I crafted the perfect gluten-free Thanksgiving dinner spread. These dishes are from people who truly love -- and live -- the art of gluten-free eating. You'll find them not only satisfying, but seductive, gratifying, and tantalizing to every centimeter of your palate.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Pumpkin Pie\" href=\"http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html\">Pumpkin pie\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"acorn squash with cranberry apple stuffing\" href=\"http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/\">Acorn squash with cranberry apple stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beef and Mushroom Rice Bake with Cranberries\" href=\"http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html\">Beef and mushroom rice bake with cranberries\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Green Bean Shallot Salad & Champagne Vinaigrette\" href=\"http://cookitallergyfree.com/blog/2010/11/part-2-cranberry-citrus-sauce-green-bean-shallot-salad/\">Green bean shallot salad & champagne vinaigrette\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n",
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"excerpt": "This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Turkey Hash: A Black Friday Breakfast",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=8DIPmVLKHB0]\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n",
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"excerpt": "To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\r\n",
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"description": "To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\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/8DIPmVLKHB0'\n title='//www.youtube.com/embed/8DIPmVLKHB0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Quick Guide to Holiday Volunteering in the Bay Area",
"title": "Your Quick Guide to Holiday Volunteering in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n",
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"excerpt": "If you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Calling the Pie Therapist",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n",
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"excerpt": "I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/finished-pie.jpg\" alt=\"the finished pie\" title=\"the finished pie\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8416\">Run through your Thanksgiving menu in your head, right now. Something in there is making you nervous. Very nervous. What it is? You can admit it. It's not a phobia, more like an...inadequacy, a fear of never being as good as grandma, a lingering humiliation from that one year you tried and the knife wouldn't even cut through the bottom crust, so rock-like it was. Or when the dough glued itself to the counter in a rebellious mound, refusing to roll and instead sticking to every surface save the pie pan. But yes, it's real. We call it Fear of Pie-ing. And that's why I'm here, your Pie Therapist on call. \u003c/p>\n\u003cp>Let's get it straight: no one really worries about the filling. They might wonder if the apples should be cut thick or thin, whether to thicken with cornstarch or flour. But inevitably, it's the crust that strikes fear in the heart of grown men and women, even those who can whip out an osso bucco or tom kai gai with aplomb. They hit up the bakery, they settle for those nasty frozen pre-made crusts, they make crisp and cobbler instead. I'm here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life. \u003c/p>\n\u003cp>Oh, easy for you to say, I hear you muttering. You grew up making pie with Mom, pushing a crumbly handful of dough into a little Pyrex dish so you could dig into your very own pie for dessert. Fair enough. The challenge was this: could two urbanites, one a non-cook, the other a non-baker, turn into confident pie-bakers after a single session with the Pie Therapist? \u003c/p>\n\u003cp>The first patient was Kevin, a psychotherapist, who lives in the Castro. Although he has a longtime partner, he has what I think of as the bachelor fridge: limes and condiments. When I arrive with my bag of equipment, he tells me that he had to wake up his sick upstairs neighbor to borrow a pie pan. I realize quickly never to assume what someone will have in his kitchen. In this case, what's missing is anything like a mixing bowl. We make do with a small saucepan and a couple of pasta bowls. \u003c/p>\n\u003cp>First, of course, a little therapeutic assessment. His mom was a busy single working woman with no time for baking. Grandma, on the other hand, was a fantastic cook and a great baker, whose pies were memorable. Unfortunately, her recipes passed on with her, and no one in the family has been able to come close. Kevin's sole kitchen skill? Making a mean margarita, and happily, he demonstrates. We put on the Loretta Lynn and get busy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up, the dry ingredients. Flour, a little salt, a little sugar, stirred together in the pot. A glass of ice water, set aside. He's bought fancy butter, a good thing, in this case the high-butterfat, European-style butter from Straus Creamery, Marin's organic dairy. I tell him I've met the Straus family and their happy grass-roaming cows, and we rub up a little locavore glow, helped along by the tequila. Then the butter is cubed and tossed into the flour so that each cube is coated. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/butter-nickels.jpg\" alt=\"making the butter nickels\" title=\"making the butter nickels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8415\">\u003c/p>\n\u003cp>\"Now, hold your hands out in front of you, palms up, like a statue of Jesus,\" I tell him, and we scoop our fingers, palms up, down and up through the butter-chunked flour. \"Now, pick up a butter cube between your thumb and fingertips. Flatten it out to a little butter nickel, and drop it back into the bowl.\"\u003c/p>\n\u003cp>Keep scooping, aerating the flour as you go, and flattening out your butter nickels. The trick is to keep everything light and airy--no squeezing, no mashing. You don't want paste, you want a crumbly mixture of flour layered with shards of cold fat. As long as you keep your palms facing up and only your thumb and fingertips working the dough, all is well. Stop when it looks somewhere between peas and rolled oatmeal, chunkier than you might imagine, and definitely before it gets to to the dry-cornmeal stage most cookbooks recommend. \u003c/p>\n\u003cp>So far, so good. Now, the water to make the dough: four or five tablespoons, mixed in lightly with a fork. Then sprinkled in, a tablespoon at a time, maybe 8 to 10 tablespoons in all. Pick up a handful of dough, and squeeze gently. It should come together in a ball that holds together but isn't wet or gluey. Err on the side of slight crumbliness, if you must.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/squeezing-the-dough.jpg\" alt=\"squeezing the dough\" title=\"squeezing the dough\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8418\">\u003c/p>\n\u003cp>Once the dough holds together, it goes into the pie-baker's friend, the gallon-size resealable bag. Dough firmly pushed down into a round, air pressed out from the bag and sealed, then into the freezer for 20 minutes, or the fridge for an hour (or overnight). While not absolutely necessary, it relaxes the dough and firms up the butter, increasingly flakiness and making it less likely to stick while rolling or shrink during baking. \u003c/p>\n\u003cp>The dough comes out and is divided in half, with the second half going back in the fridge. Onto a lightly floured board, we press our dough-lump into a roughly round patty. \"A rolling pin makes life easier,\" I tell Kevin as I pick up my wooden pin. \"But then again, I've also rolled out a lot of pie crusts with a wine bottle.\" \u003c/p>\n\u003cp>I hand him the pin and tell him to think of the dough as a sun, with rays radiating out from the center. \"Don't roll back and forth like you're paving a highway. Roll from the center to the edge, around and around so you make an even circle. And after every few rolls, loosen the dough with a spatula, so it doesn't get in the habit of sticking.\"\u003c/p>\n\u003cp>He rolls and rolls, and soon we've got a circle a couple of inches bigger than our pan. We loosen the dough, fold in half and in half again, and transfer it into the pan, since it's much easier to move a thick folded triangle of dough than a thin floppy circle. Unfold, press lightly, put in the fridge and repeat with the other half of the dough. The filling goes in--in this case, blueberries, mixed with sugar and a little cornstarch--the top is draped on and crimped, and it goes into the oven. An hour later, his partner is home, and they are two men with a hot pie. \u003c/p>\n\u003cp>Kevin is happy and amazed that it could be so easy. Scones, he wants to make next, and I tell him it's the same technique: mix the dry ingredients, cut in the butter, add liquid, then roll out and cut. \u003c/p>\n\u003cp>The next patient is Leslie, a great cook and a longtime cookbook editor and author. What could I possibly teach her? But baking, it turns out, is where she feels out of control. \"Bread, cake, pie,\" is how she describes her hierarchy of baking fears. We decide to start at the bottom, with pie. In this case, she has bowls galore, but no pie pan, since she never makes pies. \"I'm a crisp person,\" she admits. We go through the same steps, and I show her the fluff-it-up, palms-up technique. \"Bring it up to God!\" she laughs, and we agree. Surely there is pie in heaven, good pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pie-fruit.jpg\" alt=\"Mound the filling high\" title=\"Mound the filling high\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8417\">\u003c/p>\n\u003cp>It's apple this time, and we slice and mound the apples high while the crust chills. This crust is a little crumbly, and wants to crack and stick as we roll. I grab the baker's friend, plastic wrap (waxed paper works well too), and we slap a sheet of plastic between the rolling pin and the dough. Suddenly, everything's easy: the dough stops sticking and the cracks seal up. We fold and drape and crimp, and the pie goes into the oven. Leslie is ecstatic: she has conquered pie! An hour later, her family sits down to steaming slices. Her nieces battle forks for the last piece of crust on the plate. And the Pie Therapist packs up her rolling pin and slips out into the night, another job done. \u003c/p>\n\u003cp>\u003cstrong>All Butter Pie Crust\u003c/strong>\u003cbr>\nYes, shortening is easier to work with. But honestly, it's not that hard to use butter, and the taste is so wonderful, there's no reason to bother with anything else. Anyway, if you're going to eat fat, eat honest tasty fat that tastes good. \u003c/p>\n\u003cp>As for baking times, it depends on the type of filling. Most double-crusted fruit pies can be baked at 375F for about 45 to 55 minutes, until crust in golden brown and filling is just bubbling up. For a single-crust pie, like pumpkin or pecan, bake at 350F for 30-40 minutes, until filling is just set but still a slightly jiggly, since filling will continue to set as it cools. \u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\na large bowl\u003cbr>\nmeasuring cups and spoons\u003cbr>\na large spoon for mixing\u003cbr>\na pie pan (metal, glass, or ceramic)\u003cbr>\na rolling pin\u003cbr>\nresealable plastic bag or plastic wrap\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Makes: Enough for a 9-inch 2-crust pie\u003c/p>\n\u003cp>2 1/4 cups flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n2 sticks (8 oz, 1 cup) butter, chilled\u003cbr>\n8 to 10 tablespoons ice water\u003cbr>\nextra flour for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, sift or whisk together flour, salt, and sugar. \u003c/p>\n\u003cp>2. Cut butter into 1/2-inch cubes. Toss butter cubes into flour mixture. Rub butter cubes between your thumb and fingertips, palms up, until butter flattens into little flour-covered nickels. Keep scooping up flour and butter cubes and flattening into nickels until all butter is flattened into shards. \u003c/p>\n\u003cp>3. Lightly stir in half the water. Add the rest in drizzles, stirring and scooping dough until it just holds together; you may not use all the water. Squeeze a handful of dough together; it should hold together without crumbling. \u003c/p>\n\u003cp>4. Scoop dough into a gallon-size resealable bag. Flatten dough into a thick patty, press air from bag and seal. Chill for at least an hour in the refrigerator, or 20 minutes in the freezer. You can make your dough up to 2 days in advance, keeping it in the refrigerator, or store for up to a month in the freezer.\u003c/p>\n\u003cp>5. To roll out dough, sprinkle a wide work surface with flour. Divide dough in half and shape into a round. Rub rolling pin with flour and roll out into a thin, even circle, loosening dough frequently with a spatula. If dough is hard to roll or cracks, it may be too cold. Let it warm up for a couple of minutes, then try again. Put a sheet of waxed paper or plastic wrap between your rolling pin and the dough if dough is very sticky. \u003c/p>\n\u003cp>6. Loosen dough with a spatula. Fold in half, and then in half again. Transfer to pie pan and press lightly into the pan. Trim so dough is nearly flush with edges of pan. Put in the fridge and roll out second half of dough. \u003c/p>\n\u003cp>7. Put filling into pie pan, top with top crust, and seal edges together, crimping in whatever decorative fashion you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: For a single crust, use 1 1/4 cups flour, 1/4 tsp salt, 1 tbsp sugar, 8 tbsp butter (4 oz/ 1/2 cup), 3-4 tbsp ice water\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n",
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"excerpt": "Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \"sneetch\" in life -- prior to being butchered and baked.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Survive a Thanksgiving Disaster",
"title": "How to Survive a Thanksgiving Disaster",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/thanksgiving-turkeyflame.jpg\" alt=\"burning turkey\" align=\"left\">So by now, you've gone shopping, gathered your wares, and hopefully if you are reading this, you are well along in the cooking process (if not, get off the computer and get busy!). But what do you do if it all goes horribly wrong...?\u003c/p>\n\u003cp>Ok, I’m not trying to be doom and gloom here. And I'm not talking about familial relations, you are on your own there. But in the food and feast arena, it is nice to be armed with a few helpful hints when you are juggling a minimum of six different dishes in the kitchen. Something is bound to not be perfect. So what do you do?\u003c/p>\n\u003cp>First of all, relax. There is a solution to every problem. Take a deep breath, a big swig of wine, and read on...\u003c/p>\n\u003cp>\u003cstrong>I burnt the turkey!\u003c/strong>\u003cbr>\nIf you are left with an overcooked, dry turkey (which you probably won’t realize until it’s nearly too late) there’s not a whole lot you can do except try to mask it with moisture. My solution: Make gravy! Or at least more gravy than what you put out on the table. \u003c/p>\n\u003cp>First of all, if you’ve burnt the skin, no worries, just pull it off and discard it. Carve the turkey as you normally would and slice the meat into serving pieces. Put it in a large sauté pan. Thin about 3 cups of gravy with chicken stock and pour it over the meat. It should be enough to coat and barely cover the meat, but if not, add more. Simmer gently over low heat and serve it out of the pan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next year, consider brining your turkey to keep it moist and succulent. And set a kitchen timer.\u003c/p>\n\u003cp>\u003cstrong>My turkey is raw!\u003c/strong>\u003cbr>\nFirst of all, if you have a meat thermometer, use it! Before you take that turkey out of the oven. Stick it in the meaty part of the thigh, not touching the bone. It should be 165F to be fully cooked. \u003c/p>\n\u003cp>If you don't have a thermometer, and you've already started carving your turkey before realizing that it’s still gobbling, then never fear, you can still finish cooking it. First of all, the dark meat takes longer to cook than the breast, so chances are the breast is cooked perfectly. If not, stick the entire thing back in the oven until the juices from the thigh run clear when pierced with a knife.\u003c/p>\n\u003cp>If the breast is cooked (after you've carefully checked it with a small incision), and if you've stuffed the turkey, remove the stuffing, and put it in a roasting pan. Carve the legs and thighs from the turkey, and add those to the roasting pan, cover with foil and put it back in the oven for at least 30 minutes to cook through. Meanwhile, you can remove the breasts, carve them, transfer them to the serving platter, and tent with foil while you wait for the legs and stuffing to finish cooking.\u003c/p>\n\u003cp>\u003cstrong>My stuffing is all mushy!\u003c/strong>\u003cbr>\nI like my stuffing to be crispy on the outside and nice and moist on the inside, but if yours has gone a bit too moist, and hasn’t crisped up nicely, then simply spread it out on a baking sheet and stick it back in the oven (around 400F should do the trick).\u003c/p>\n\u003cp>\u003cstrong>I have lumps in my gravy!\u003c/strong>\u003cbr>\nIt happens to the best of us and more often that you’d expect. The best thing to do is just put it through a fine-mesh sieve, although if you are like me and you use the neck to make a delicious turkey stock base for your gravy and then add the shredded neck meat to the final product, then you’ll lose the meat shreds. But you will still have all the flavor, and none of the icky, floury lumps.\u003c/p>\n\u003cp>\u003cstrong>I overcooked the vegetables!\u003c/strong>\u003cbr>\nIf you’ve overcooked your broccoli, cauliflower, green beans, greens, or peas, just add some chicken broth and a little cream and puree it into a soup. Seriously. No one wants to eat mushy vegetables, but soup on the other hand is delicious. If the soup seems watery, boil a few potatoes and puree those into the soup as well. If you’ve already mashed all your potatoes, then stir in a scoop. Some grated Parmesan adds a bit of flavor too.\u003c/p>\n\u003cp>For overcooked Brussels sprouts, heat your oven to 450F and spread them out on a baking sheet. Drizzle with a little olive oil and roast them in the oven to brown and crisp and dry out a bit. OR, chop some bacon and fry until crisp, transfer to a paper towel. Add the Brussels sprouts to the pan and fry in the bacon fat over high heat to brown and crisp the edges. Transfer to a serving bowl and toss in the bacon. If that doesn’t work, compost them and start over with something else!\u003c/p>\n\u003cp>\u003cstrong>Where are the cranberries!?\u003c/strong>\u003cbr>\nAs many times as you have been to the store, you are likely to forget something. If you remember in time to call one of your guests before they arrive, have them pick up a bag of fresh cranberries as it’s super easy to make: Put a bag of cranberries, 1 cup of orange juice and 1 cup of granulated sugar into a saucepan and cook over medium heat until the cranberries pop and the mixture thickens, about 10 minutes. Let cool to room temperature and serve. \u003c/p>\n\u003cp>If that doesn’t work, you can use other fruits to make a tangy side for your turkey. Saute some sliced apples or pears in a little butter, white wine, brown sugar; simmer some frozen cherries with orange juice and sugar to taste; or just pull out a jar of chutney.\u003c/p>\n\u003cp>Hopefully some of these tips will solve the worst of your problems. And if anyone else out there has new and interesting ways to make the most out of a kitchen disaster please let me know! I hope everyone’s feast turns out amazing, over-the-top, and delicious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy thanksgiving.\u003c/p>\n\n",
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"excerpt": "So by now, you've gone shopping, gathered your wares, and hopefully if you are reading this, you are well along in the cooking process (if not, get off the computer and get busy!). But what do you do if it all goes horribly wrong...?\r\n\r\nOk, I'm not trying to be doom and gloom here. And I'm not talking about familial relations, you are on your own there. But in the food and feast arena, it is nice to be armed with a few helpful hints when you are juggling a minimum of six different dishes in the kitchen. Something is bound to not be perfect. So what do you do?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/thanksgiving-turkeyflame.jpg\" alt=\"burning turkey\" align=\"left\">So by now, you've gone shopping, gathered your wares, and hopefully if you are reading this, you are well along in the cooking process (if not, get off the computer and get busy!). But what do you do if it all goes horribly wrong...?\u003c/p>\n\u003cp>Ok, I’m not trying to be doom and gloom here. And I'm not talking about familial relations, you are on your own there. But in the food and feast arena, it is nice to be armed with a few helpful hints when you are juggling a minimum of six different dishes in the kitchen. Something is bound to not be perfect. So what do you do?\u003c/p>\n\u003cp>First of all, relax. There is a solution to every problem. Take a deep breath, a big swig of wine, and read on...\u003c/p>\n\u003cp>\u003cstrong>I burnt the turkey!\u003c/strong>\u003cbr>\nIf you are left with an overcooked, dry turkey (which you probably won’t realize until it’s nearly too late) there’s not a whole lot you can do except try to mask it with moisture. My solution: Make gravy! Or at least more gravy than what you put out on the table. \u003c/p>\n\u003cp>First of all, if you’ve burnt the skin, no worries, just pull it off and discard it. Carve the turkey as you normally would and slice the meat into serving pieces. Put it in a large sauté pan. Thin about 3 cups of gravy with chicken stock and pour it over the meat. It should be enough to coat and barely cover the meat, but if not, add more. Simmer gently over low heat and serve it out of the pan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next year, consider brining your turkey to keep it moist and succulent. And set a kitchen timer.\u003c/p>\n\u003cp>\u003cstrong>My turkey is raw!\u003c/strong>\u003cbr>\nFirst of all, if you have a meat thermometer, use it! Before you take that turkey out of the oven. Stick it in the meaty part of the thigh, not touching the bone. It should be 165F to be fully cooked. \u003c/p>\n\u003cp>If you don't have a thermometer, and you've already started carving your turkey before realizing that it’s still gobbling, then never fear, you can still finish cooking it. First of all, the dark meat takes longer to cook than the breast, so chances are the breast is cooked perfectly. If not, stick the entire thing back in the oven until the juices from the thigh run clear when pierced with a knife.\u003c/p>\n\u003cp>If the breast is cooked (after you've carefully checked it with a small incision), and if you've stuffed the turkey, remove the stuffing, and put it in a roasting pan. Carve the legs and thighs from the turkey, and add those to the roasting pan, cover with foil and put it back in the oven for at least 30 minutes to cook through. Meanwhile, you can remove the breasts, carve them, transfer them to the serving platter, and tent with foil while you wait for the legs and stuffing to finish cooking.\u003c/p>\n\u003cp>\u003cstrong>My stuffing is all mushy!\u003c/strong>\u003cbr>\nI like my stuffing to be crispy on the outside and nice and moist on the inside, but if yours has gone a bit too moist, and hasn’t crisped up nicely, then simply spread it out on a baking sheet and stick it back in the oven (around 400F should do the trick).\u003c/p>\n\u003cp>\u003cstrong>I have lumps in my gravy!\u003c/strong>\u003cbr>\nIt happens to the best of us and more often that you’d expect. The best thing to do is just put it through a fine-mesh sieve, although if you are like me and you use the neck to make a delicious turkey stock base for your gravy and then add the shredded neck meat to the final product, then you’ll lose the meat shreds. But you will still have all the flavor, and none of the icky, floury lumps.\u003c/p>\n\u003cp>\u003cstrong>I overcooked the vegetables!\u003c/strong>\u003cbr>\nIf you’ve overcooked your broccoli, cauliflower, green beans, greens, or peas, just add some chicken broth and a little cream and puree it into a soup. Seriously. No one wants to eat mushy vegetables, but soup on the other hand is delicious. If the soup seems watery, boil a few potatoes and puree those into the soup as well. If you’ve already mashed all your potatoes, then stir in a scoop. Some grated Parmesan adds a bit of flavor too.\u003c/p>\n\u003cp>For overcooked Brussels sprouts, heat your oven to 450F and spread them out on a baking sheet. Drizzle with a little olive oil and roast them in the oven to brown and crisp and dry out a bit. OR, chop some bacon and fry until crisp, transfer to a paper towel. Add the Brussels sprouts to the pan and fry in the bacon fat over high heat to brown and crisp the edges. Transfer to a serving bowl and toss in the bacon. If that doesn’t work, compost them and start over with something else!\u003c/p>\n\u003cp>\u003cstrong>Where are the cranberries!?\u003c/strong>\u003cbr>\nAs many times as you have been to the store, you are likely to forget something. If you remember in time to call one of your guests before they arrive, have them pick up a bag of fresh cranberries as it’s super easy to make: Put a bag of cranberries, 1 cup of orange juice and 1 cup of granulated sugar into a saucepan and cook over medium heat until the cranberries pop and the mixture thickens, about 10 minutes. Let cool to room temperature and serve. \u003c/p>\n\u003cp>If that doesn’t work, you can use other fruits to make a tangy side for your turkey. Saute some sliced apples or pears in a little butter, white wine, brown sugar; simmer some frozen cherries with orange juice and sugar to taste; or just pull out a jar of chutney.\u003c/p>\n\u003cp>Hopefully some of these tips will solve the worst of your problems. And if anyone else out there has new and interesting ways to make the most out of a kitchen disaster please let me know! I hope everyone’s feast turns out amazing, over-the-top, and delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>How do you know the recipes you find online are any good without trying them? Do votes or comments make you more confident? If you've wondered about \"user submitted\" recipes, you're not alone.\u003c/p>\n\u003cp>Recently I was invited to a taste test of recipes submitted online. The culinary social network \u003ca href=\"http://www.cookeatshare.com/\">CookEatShare\u003c/a> held a \u003ca href=\"http://www.cookeatshare.com/contests/1\">cooking contest\u003c/a> and brought together a number of restaurant chefs and food professionals to cook and judge the recipes. I wasn't a judge, but I did get to try all the dishes. \u003c/p>\n\u003cp>What a surprise! Some recipes that sounded terrible ended up being terrific and others that sounded great really missed the mark. I guess this proves that you can't necessarily tell a good recipe without cooking it. I'll let you know which ones were my favorites and then you can follow the linked recipe name to get the ingredients and preparation details. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pie1.jpg\">\u003c/p>\n\u003cp>While it didn't win any top prizes with the judging panel, \u003ca href=\"http://www.cookeatshare.com/recipes/tomco-s-yogurt-pumpkin-pie-5318\">TomCo's Yogurt Pumpkin Pie\u003c/a> was my favorite recipe and it also received the highest number of reader votes. I can honestly say this was one of the best pumpkin pies I've ever eaten. It had an almost cheesecake-like texture and a crunchy cinnamon nut topping that was irresistible. The executive chef from Draeger's markets who tested the recipe said it was very easy to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/relish1.jpg\" alt=\"Cranberry Yogurt Relish\">\u003c/p>\n\u003cp>The winning recipe of the contest was \u003ca href=\"http://www.cookeatshare.com/recipes/cranberry-yogurt-relish-5317\">Cranberry Yogurt Relish\u003c/a>. The chef testing the recipe wasn't sure if the cranberries were supposed to be dried or fresh, so she used a combination, but I believe the size of the bag, 12 ounces, was a dead giveaway that the recipe meant fresh (that's the standard size of fresh bags of cranberries). Judges agreed that the author of the recipe might not come from California since she used, gasp! canned peaches. We all thought this recipe sounded less than ideal, but it was surprisingly good. It was fresh and creamy and had a nice tang from both cranberries and yogurt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/dressing1.jpg\" alt=\"Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\">\u003c/p>\n\u003cp>Finally, despite its ridiculously long name, I liked the \u003ca href=\"http://www.cookeatshare.com/recipes/chesapeake-memories-sausage-and-oyster-dressing-with-red-quinoa-and-crisp-apples-9636\">Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\u003c/a>. This dressing has lots of traditional ingredients like sausage, sage, onion and celery and some unusual ones such as English muffins, rosemary, quinoa and sun-dried tomatoes. I particularly liked the texture. Quinoa in dressing, who knew?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here's hoping all your holiday dishes are winners. Happy Thanksgiving!\u003c/p>\n\n",
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"excerpt": "Recently I was invited to a taste test of recipes submitted online. The culinary social network \u003ca href=\"http://www.cookeatshare.com/\">CookEatShare\u003c/a> held a \u003ca href=\"http://www.cookeatshare.com/contests/1\">cooking contest\u003c/a> and brought together a number of restaurant chefs and food professionals to cook and judge the recipes. I wasn't a judge, but I did get to try all the dishes. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How do you know the recipes you find online are any good without trying them? Do votes or comments make you more confident? If you've wondered about \"user submitted\" recipes, you're not alone.\u003c/p>\n\u003cp>Recently I was invited to a taste test of recipes submitted online. The culinary social network \u003ca href=\"http://www.cookeatshare.com/\">CookEatShare\u003c/a> held a \u003ca href=\"http://www.cookeatshare.com/contests/1\">cooking contest\u003c/a> and brought together a number of restaurant chefs and food professionals to cook and judge the recipes. I wasn't a judge, but I did get to try all the dishes. \u003c/p>\n\u003cp>What a surprise! Some recipes that sounded terrible ended up being terrific and others that sounded great really missed the mark. I guess this proves that you can't necessarily tell a good recipe without cooking it. I'll let you know which ones were my favorites and then you can follow the linked recipe name to get the ingredients and preparation details. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pie1.jpg\">\u003c/p>\n\u003cp>While it didn't win any top prizes with the judging panel, \u003ca href=\"http://www.cookeatshare.com/recipes/tomco-s-yogurt-pumpkin-pie-5318\">TomCo's Yogurt Pumpkin Pie\u003c/a> was my favorite recipe and it also received the highest number of reader votes. I can honestly say this was one of the best pumpkin pies I've ever eaten. It had an almost cheesecake-like texture and a crunchy cinnamon nut topping that was irresistible. The executive chef from Draeger's markets who tested the recipe said it was very easy to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/relish1.jpg\" alt=\"Cranberry Yogurt Relish\">\u003c/p>\n\u003cp>The winning recipe of the contest was \u003ca href=\"http://www.cookeatshare.com/recipes/cranberry-yogurt-relish-5317\">Cranberry Yogurt Relish\u003c/a>. The chef testing the recipe wasn't sure if the cranberries were supposed to be dried or fresh, so she used a combination, but I believe the size of the bag, 12 ounces, was a dead giveaway that the recipe meant fresh (that's the standard size of fresh bags of cranberries). Judges agreed that the author of the recipe might not come from California since she used, gasp! canned peaches. We all thought this recipe sounded less than ideal, but it was surprisingly good. It was fresh and creamy and had a nice tang from both cranberries and yogurt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/dressing1.jpg\" alt=\"Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\">\u003c/p>\n\u003cp>Finally, despite its ridiculously long name, I liked the \u003ca href=\"http://www.cookeatshare.com/recipes/chesapeake-memories-sausage-and-oyster-dressing-with-red-quinoa-and-crisp-apples-9636\">Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\u003c/a>. This dressing has lots of traditional ingredients like sausage, sage, onion and celery and some unusual ones such as English muffins, rosemary, quinoa and sun-dried tomatoes. I particularly liked the texture. Quinoa in dressing, who knew?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here's hoping all your holiday dishes are winners. Happy Thanksgiving!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">Listen to Thanksgiving 2.0\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Nov 24, 2008 -- 10:00 AM \u003c/p>\n\u003cp>\u003cstrong>Thanksgiving 2.0\u003c/strong>\u003cbr>\nKQED talks with local Bay Area chefs about new twists on the traditional Thanksgiving meal and listeners call in to share their new traditions.\u003cbr>\n\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nCharles Phan, owner and chef at The Slanted Door\u003cbr>\nDouglas Keane, chef at Cyrus\u003cbr>\nJoey Altman, chef at Miss Pearl's Jam House\u003cbr>\nAnnie Somerville, chef at Greens\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n",
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"excerpt": "Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\r\n\r\nI am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.",
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"description": "Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\r\n\r\nI am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
"link": "/californiareportmagazine",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
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