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href=\"http://ww2.kqed.org/checkplease/?p=5897\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Eggs in a Tasty Nest\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Servando\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American Breakfast\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, grated\u003cbr>\n4 tablespoons canola oil, divided\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 bell pepper, chopped\u003cbr>\n1 clove of garlic, minced\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup cheddar cheese, grated\u003cbr>\n4 eggs, made any style you like (We recommend eggs over-easy, so you can enjoy the yolk.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using 3 tablespoons of the canola oil, cook the grated potatoes on a large skillet over medium-high heat until their color changes to crispy brown all over.\u003c/p>\n\u003cp>2. In a separate skillet over medium-high heat, sauté the onion, tomatoes, and bell peppers for about 4-5 minutes. Season the vegetables with the garlic, salt, and pepper. \u003c/p>\n\u003cp>3. Divide the hash browns between two plates and top evenly with the grated cheese. Divide the sautéed veggies evenly and layer on top of the cheese. Finally, add the eggs. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nRecipe above serves two people using four eggs. If you are not a big eater, you can make this for four people with one egg on top of each serving. Just divide the potato, cheese, and veggies accordingly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOrange juice or mimosa.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Eggs in a Tasty Nest\r\n\u003cstrong>Recipe Chef:\u003c/strong> Servando\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American Breakfast\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\r\n","status":"publish","parent":0,"modified":1725580939,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":256},"headData":{"title":"Pork Store Café: Recipe | KQED","description":"Recipe Name: Eggs in a Tasty Nest\r\nRecipe Chef: Servando\r\nType of Cuisine: American Breakfast\r\nFood Category: Main Course\r\nRecipe Description:\r\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pork Store Café: Recipe","datePublished":"2011-10-07T05:38:21-07:00","dateModified":"2024-09-05T17:02:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/5931/pork-store-cafe-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pork Store Café: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Eggs in a Tasty Nest\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Servando\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American Breakfast\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, grated\u003cbr>\n4 tablespoons canola oil, divided\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 bell pepper, chopped\u003cbr>\n1 clove of garlic, minced\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup cheddar cheese, grated\u003cbr>\n4 eggs, made any style you like (We recommend eggs over-easy, so you can enjoy the yolk.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using 3 tablespoons of the canola oil, cook the grated potatoes on a large skillet over medium-high heat until their color changes to crispy brown all over.\u003c/p>\n\u003cp>2. In a separate skillet over medium-high heat, sauté the onion, tomatoes, and bell peppers for about 4-5 minutes. Season the vegetables with the garlic, salt, and pepper. \u003c/p>\n\u003cp>3. Divide the hash browns between two plates and top evenly with the grated cheese. Divide the sautéed veggies evenly and layer on top of the cheese. Finally, add the eggs. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nRecipe above serves two people using four eggs. If you are not a big eater, you can make this for four people with one egg on top of each serving. Just divide the potato, cheese, and veggies accordingly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOrange juice or mimosa.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/5931/pork-store-cafe-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_12"],"tags":["checkplease_8024"],"label":"checkplease_9339"},"checkplease_5824":{"type":"posts","id":"checkplease_5824","meta":{"index":"posts_1716263798","site":"checkplease","id":"5824","score":null,"sort":[1317282168000]},"guestAuthors":[],"slug":"sapore-italiano-ristorante-recipe","title":"Sapore Italiano Ristorante: Recipe","publishDate":1317282168,"format":"aside","headTitle":"Sapore Italiano Ristorante: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Sapore Italiano Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sacchetto Vegetariano\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA folded pasta with vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pasta:\u003c/strong>\u003cbr>\n1 1/2 lbs all-purpose flour\u003cbr>\n6 large eggs\u003cbr>\nPinch of salt\u003cbr>\nPot of boiling water\u003cbr>\nBowl of ice water\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1-2 tablespoons of extra virgin olive oil\u003cbr>\n1 small onion, chopped into chunks\u003cbr>\n2 stalks of celery, chopped into chunks\u003cbr>\n2 red bell peppers, cut into big pieces\u003cbr>\n1 eggplant, cut into 1-inch cubes\u003cbr>\n2 small zucchini (or 1 large), chopped into chunks\u003cbr>\n1/2 lb sliced cremini mushrooms\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 teaspoon oregano\u003cbr>\n10 fresh basil leaves, sliced\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\n5 ounces grated parmesan cheese\u003cbr>\n2 lbs fresh tomato sauce\u003cbr>\n1 lb fresh cream\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 lb fresh mozzarella cheese, chopped to be divided in the same amount between the 6 sacchetti\u003c/p>\n\u003cp>6 parchment paper foils to wrap the sacchetto. You have to boil the sacchetto with the paper.\u003c/p>\n\u003cp>\u003cstrong>Pasta Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine the flour, eggs, and salt in a stand-up mixer and mix the ingredients at a low speed until a ball of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1/2 hour.\u003c/p>\n\u003cp>2. Dust a flat surface (table or kitchen counter) with some flour, and roll the dough out with a rolling pin. Make sure the dough is not too thin, approximately 1/8 of an inch.\u003c/p>\n\u003cp>3. Cut the dough into 8 x11 inch rectangular sheets and boil each sheet separately for 2 minutes in boiling salted water. Remove each sheet from the boiling water and put it right in the bowl of ice water. This helps to keep the pasta firm. \u003c/p>\n\u003cp>4. Remove the pasta sheets from the bowl of water and place it on a clean kitchen towel to dry off.\u003c/p>\n\u003cp>\u003cstrong>Filling Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a skillet over low heat add the olive oil and sauté onion, celery, red bell pepper, eggplant, zucchini and mushrooms until tender, about 15 minutes. Season with salt and pepper. \u003c/p>\n\u003cp>2. When ready put 1/2 of the veggies in a food processor and pulse a few times. The veggies should be in little pieces, not pureed. Add the oregano, basil, olive oil, cheese, and the other half of the sautéed vegetables and gently mix all together.\u003c/p>\n\u003cp>\u003cstrong>To make the sacchetto:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400° \u003c/p>\n\u003cp>1. Divide the filling into six equal amounts.\u003cbr>\n2. Divide the mozzarella cheese into six equal amounts.\u003cbr>\n3. Take one sheet of pasta and add one portion of the filling and one portion of the mozzarella. Fold the two longest sides of the pasta in the center to cover the filling, do the same with the shortest sides.\u003cbr>\n4. Wrap the sacchetto tidily in the parchment paper and boil in salted water for 5 min. Take the packet out of the water and remove the paper.\u003cbr>\n5. Put the tomato sauce in a skillet add the cream, salt, and pepper and heat up for 5 minutes.\u003cbr>\n6. Put each sacchetto in a pan and cover bottom and top with the tomato-cream sauce, bake for 15-20 minutes.\u003c/p>\n\u003cp>Serve right away. \u003c/p>\n\u003cp>Buon Appetito\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nOne sacchetto per person.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nNero D’Avola (Sicilian red wine)\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Sacchetto Vegetariano\r\n\u003cstrong>Recipe Chef:\u003c/strong> Mario Di Paola\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\r\n\u003cstrong>Food Category:\u003c/strong> First course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA folded pasta with vegetables.","status":"publish","parent":0,"modified":1725580965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":581},"headData":{"title":"Sapore Italiano Ristorante: Recipe | KQED","description":"Recipe Name: Sacchetto Vegetariano\r\nRecipe Chef: Mario Di Paola\r\nType of Cuisine: Italian Sicilian\r\nFood Category: First course\r\nRecipe Description:\r\nA folded pasta with vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sapore Italiano Ristorante: Recipe","datePublished":"2011-09-29T00:42:48-07:00","dateModified":"2024-09-05T17:02:45-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/5824/sapore-italiano-ristorante-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sapore Italiano Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sacchetto Vegetariano\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA folded pasta with vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pasta:\u003c/strong>\u003cbr>\n1 1/2 lbs all-purpose flour\u003cbr>\n6 large eggs\u003cbr>\nPinch of salt\u003cbr>\nPot of boiling water\u003cbr>\nBowl of ice water\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1-2 tablespoons of extra virgin olive oil\u003cbr>\n1 small onion, chopped into chunks\u003cbr>\n2 stalks of celery, chopped into chunks\u003cbr>\n2 red bell peppers, cut into big pieces\u003cbr>\n1 eggplant, cut into 1-inch cubes\u003cbr>\n2 small zucchini (or 1 large), chopped into chunks\u003cbr>\n1/2 lb sliced cremini mushrooms\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 teaspoon oregano\u003cbr>\n10 fresh basil leaves, sliced\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\n5 ounces grated parmesan cheese\u003cbr>\n2 lbs fresh tomato sauce\u003cbr>\n1 lb fresh cream\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 lb fresh mozzarella cheese, chopped to be divided in the same amount between the 6 sacchetti\u003c/p>\n\u003cp>6 parchment paper foils to wrap the sacchetto. You have to boil the sacchetto with the paper.\u003c/p>\n\u003cp>\u003cstrong>Pasta Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine the flour, eggs, and salt in a stand-up mixer and mix the ingredients at a low speed until a ball of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1/2 hour.\u003c/p>\n\u003cp>2. Dust a flat surface (table or kitchen counter) with some flour, and roll the dough out with a rolling pin. Make sure the dough is not too thin, approximately 1/8 of an inch.\u003c/p>\n\u003cp>3. Cut the dough into 8 x11 inch rectangular sheets and boil each sheet separately for 2 minutes in boiling salted water. Remove each sheet from the boiling water and put it right in the bowl of ice water. This helps to keep the pasta firm. \u003c/p>\n\u003cp>4. Remove the pasta sheets from the bowl of water and place it on a clean kitchen towel to dry off.\u003c/p>\n\u003cp>\u003cstrong>Filling Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a skillet over low heat add the olive oil and sauté onion, celery, red bell pepper, eggplant, zucchini and mushrooms until tender, about 15 minutes. Season with salt and pepper. \u003c/p>\n\u003cp>2. When ready put 1/2 of the veggies in a food processor and pulse a few times. The veggies should be in little pieces, not pureed. Add the oregano, basil, olive oil, cheese, and the other half of the sautéed vegetables and gently mix all together.\u003c/p>\n\u003cp>\u003cstrong>To make the sacchetto:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400° \u003c/p>\n\u003cp>1. Divide the filling into six equal amounts.\u003cbr>\n2. Divide the mozzarella cheese into six equal amounts.\u003cbr>\n3. Take one sheet of pasta and add one portion of the filling and one portion of the mozzarella. Fold the two longest sides of the pasta in the center to cover the filling, do the same with the shortest sides.\u003cbr>\n4. Wrap the sacchetto tidily in the parchment paper and boil in salted water for 5 min. Take the packet out of the water and remove the paper.\u003cbr>\n5. Put the tomato sauce in a skillet add the cream, salt, and pepper and heat up for 5 minutes.\u003cbr>\n6. Put each sacchetto in a pan and cover bottom and top with the tomato-cream sauce, bake for 15-20 minutes.\u003c/p>\n\u003cp>Serve right away. \u003c/p>\n\u003cp>Buon Appetito\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nOne sacchetto per person.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nNero D’Avola (Sicilian red wine)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/5824/sapore-italiano-ristorante-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_12"],"tags":["checkplease_8019"],"label":"checkplease_9339"},"checkplease_5415":{"type":"posts","id":"checkplease_5415","meta":{"index":"posts_1716263798","site":"checkplease","id":"5415","score":null,"sort":[1315453755000]},"guestAuthors":[],"slug":"mercury-lounge-recipe","title":"Mercury Lounge: Recipe","publishDate":1315453755,"format":"aside","headTitle":"Mercury Lounge: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Mercury Lounge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1-3\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Broth Base:\u003c/strong>\u003c/p>\n\u003cp>3 qt of water or chicken broth\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 daikon radish, peeled and sliced\u003cbr>\n1/2 lbs shrimp shells (optional)\u003c/p>\n\u003cp>\u003cstrong>Soup:\u003c/strong>\u003c/p>\n\u003cp>2 cups of broth base\u003cbr>\n1/2 cup tamarind concentrate\u003cbr>\n1/2 onion, sliced thinly\u003cbr>\n1/2 small tomato, diced\u003cbr>\n1 lb Prince Edward Island mussels\u003cbr>\n1 tbs fish sauce (or more to taste)\u003cbr>\n1/2 bunch fresh spinach\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients for a broth base in a large pot and simmer over medium heat for about 45 minutes. Strain the solids out of the broth and set the broth aside.\u003c/p>\n\u003cp>2. In a large pot add two cups of the strained, reserved broth along with the tamarind concentrate, onion, and tomato. Bring to a boil, add the mussels, and cover.\u003c/p>\n\u003cp>3. Keep the pot covered until all the mussels open. Throw out any mussels that remain closed. Remove the pot from heat, taste the broth, and add fish sauce to personal flavor preference. (Mussels sometimes provide additional saltiness.)\u003c/p>\n\u003cp>4. Place the fresh spinach on the bottom of a large bowl and pour soup and mussels over it.\u003c/p>\n\u003cp>Note: Tamarind concentrate can be found in most Asian grocery stores online. However, the soup can be soured with other ingredients, such as limes, calamansi (Philippine lime), lemon, lemongrass, green mango and/or green guava. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nCan be served as an appetizer or a main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMercury Pale Ale.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\r\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\r\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.","status":"publish","parent":0,"modified":1725581003,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":315},"headData":{"title":"Mercury Lounge: Recipe | KQED","description":"Recipe Name: Sinigang Mussels\r\nRecipe Chef: Dominic Ainza\r\nType of Cuisine: Asian\r\nFood Category: Main Course or Appetizer\r\nRecipe Description:\r\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mercury Lounge: Recipe","datePublished":"2011-09-07T20:49:15-07:00","dateModified":"2024-09-05T17:03:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/5415/mercury-lounge-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mercury Lounge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1-3\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Broth Base:\u003c/strong>\u003c/p>\n\u003cp>3 qt of water or chicken broth\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 daikon radish, peeled and sliced\u003cbr>\n1/2 lbs shrimp shells (optional)\u003c/p>\n\u003cp>\u003cstrong>Soup:\u003c/strong>\u003c/p>\n\u003cp>2 cups of broth base\u003cbr>\n1/2 cup tamarind concentrate\u003cbr>\n1/2 onion, sliced thinly\u003cbr>\n1/2 small tomato, diced\u003cbr>\n1 lb Prince Edward Island mussels\u003cbr>\n1 tbs fish sauce (or more to taste)\u003cbr>\n1/2 bunch fresh spinach\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients for a broth base in a large pot and simmer over medium heat for about 45 minutes. Strain the solids out of the broth and set the broth aside.\u003c/p>\n\u003cp>2. In a large pot add two cups of the strained, reserved broth along with the tamarind concentrate, onion, and tomato. Bring to a boil, add the mussels, and cover.\u003c/p>\n\u003cp>3. Keep the pot covered until all the mussels open. Throw out any mussels that remain closed. Remove the pot from heat, taste the broth, and add fish sauce to personal flavor preference. (Mussels sometimes provide additional saltiness.)\u003c/p>\n\u003cp>4. Place the fresh spinach on the bottom of a large bowl and pour soup and mussels over it.\u003c/p>\n\u003cp>Note: Tamarind concentrate can be found in most Asian grocery stores online. However, the soup can be soured with other ingredients, such as limes, calamansi (Philippine lime), lemon, lemongrass, green mango and/or green guava. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nCan be served as an appetizer or a main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMercury Pale Ale.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/5415/mercury-lounge-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_12"],"tags":["checkplease_8006"],"label":"checkplease_9339"},"checkplease_5295":{"type":"posts","id":"checkplease_5295","meta":{"index":"posts_1716263798","site":"checkplease","id":"5295","score":null,"sort":[1311866167000]},"guestAuthors":[],"slug":"cafe-gibraltar-recipe","title":"Cafe Gibraltar: Recipe","publishDate":1311866167,"format":"aside","headTitle":"Cafe Gibraltar: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Café Gibraltar: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5288\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Salmon a la Naranja\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jose Luis Ugalde\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nLocal salmon season has just begun, and this is the perfect recipe to celebrate our local bounty.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1/4 cup canolive oil\u003cbr>\n1/4 cup roasted sesame oil\u003cbr>\n1 yellow onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\n2 tablespoons curry powder\u003cbr>\n1/2 cup sesame seed powder\u003cbr>\n1 cup orange zest\u003cbr>\n2 cups vegetable stock\u003cbr>\n4 cups orange juice\u003cbr>\n2 oz butter\u003cbr>\n2 lbs wild salmon filets\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350°.\u003c/p>\n\u003cp>2. Make glaze first by heating the oils in a large skillet over medium heat. Next, fry onions and garlic for about 5 minutes, add curry, sesame powder, and orange zest. Stir well, add stock and orange juice, lower heat and reduce the mixture for about one hour, until it becomes glaze consistency. \u003c/p>\n\u003cp>3. Remove the skillet from the heat, add butter, and stir well. \u003c/p>\n\u003cp>4. In a separate pan, sear salmon over high heat quickly on each side, then bake in the oven for about 10 minutes until desired doneness. \u003c/p>\n\u003cp>5. Serve salmon topped with the orange glaze.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with potatoes or rice and vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBurgundian style Pinot Noir or a food friendly Chardonnay.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Salmon a la Naranja\r\n\u003cstrong>Recipe Chef:\u003c/strong> Jose Luis Ugalde\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nLocal salmon season has just begun, and this is the perfect recipe to celebrate our local bounty.","status":"publish","parent":0,"modified":1725581024,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":229},"headData":{"title":"Cafe Gibraltar: Recipe | KQED","description":"Recipe Name: Salmon a la Naranja\r\nRecipe Chef: Jose Luis Ugalde\r\nType of Cuisine: Mediterranean\r\nFood Category: Main Course\r\nRecipe Description:\r\nLocal salmon season has just begun, and this is the perfect recipe to celebrate our local bounty.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cafe Gibraltar: Recipe","datePublished":"2011-07-28T08:16:07-07:00","dateModified":"2024-09-05T17:03:44-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/5295/cafe-gibraltar-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gibraltar: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5288\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Salmon a la Naranja\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jose Luis Ugalde\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nLocal salmon season has just begun, and this is the perfect recipe to celebrate our local bounty.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1/4 cup canolive oil\u003cbr>\n1/4 cup roasted sesame oil\u003cbr>\n1 yellow onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\n2 tablespoons curry powder\u003cbr>\n1/2 cup sesame seed powder\u003cbr>\n1 cup orange zest\u003cbr>\n2 cups vegetable stock\u003cbr>\n4 cups orange juice\u003cbr>\n2 oz butter\u003cbr>\n2 lbs wild salmon filets\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350°.\u003c/p>\n\u003cp>2. Make glaze first by heating the oils in a large skillet over medium heat. Next, fry onions and garlic for about 5 minutes, add curry, sesame powder, and orange zest. Stir well, add stock and orange juice, lower heat and reduce the mixture for about one hour, until it becomes glaze consistency. \u003c/p>\n\u003cp>3. Remove the skillet from the heat, add butter, and stir well. \u003c/p>\n\u003cp>4. In a separate pan, sear salmon over high heat quickly on each side, then bake in the oven for about 10 minutes until desired doneness. \u003c/p>\n\u003cp>5. Serve salmon topped with the orange glaze.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with potatoes or rice and vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBurgundian style Pinot Noir or a food friendly Chardonnay.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/5295/cafe-gibraltar-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_3750","checkplease_3754","checkplease_12"],"tags":["checkplease_8002"],"label":"checkplease_9339"},"checkplease_5017":{"type":"posts","id":"checkplease_5017","meta":{"index":"posts_1716263798","site":"checkplease","id":"5017","score":null,"sort":[1310654152000]},"guestAuthors":[],"slug":"walzwerk-recipe","title":"Walzwerk: Recipe","publishDate":1310654152,"format":"aside","headTitle":"Walzwerk: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Walzwerk: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4975\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Cold Dog\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Medardo Amaya\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> German\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional East German chocolate cake made with layers of butter cookies.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3 eggs\u003cbr>\n150 grams powdered sugar\u003cbr>\n50 grams cocoa powder\u003cbr>\n1/3 tablespoon ground coffee\u003cbr>\n1 1/2 pack of Leibnitz butter cookies\u003cbr>\n300 grams palmin (coconut butter/coconut fat)\u003cbr>\n40 mL rum\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using an electric mixer, beat eggs, powdered sugar, cocoa powder, and ground coffee together.\u003c/p>\n\u003cp>2. Line entire surface of a loaf pan with plastic wrap.\u003c/p>\n\u003cp>3. Warm up the palmin over medium heat. Take care that the palmin doesn’t get too hot. As soon as it becomes liquefied, take it off the heat.\u003c/p>\n\u003cp>4. While the electric mixer is running, slowly add the warm, soft palmin to the chocolate mixture. Add the rum. This has to be done slowly and while the mixture is in constant motion, yet fast enough that the chocolate mixture stays liquid. \u003c/p>\n\u003cp>5.Pour a thin layer of the chocolate mixture into the loaf pan, follow with one layer of butter cookies. Take care to make sure the cookies reach the corners.\u003c/p>\n\u003cp>6. Continue alternating layers of chocolate and cookies until you have at least 6 total layers.\u003c/p>\n\u003cp>7. Chill in fridge for at least two hours.\u003c/p>\n\u003cp>8. Done.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in cold slices with a little powdered sugar on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nCoffee or a dessert wine. \u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Cold Dog\r\n\u003cstrong>Recipe Chef:\u003c/strong> Medardo Amaya\r\n\u003cstrong>Type of Cuisine:\u003c/strong> German\r\n\u003cstrong>Food Category:\u003c/strong> Dessert\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA traditional East German chocolate cake made with layers of butter cookies.\r\n","status":"publish","parent":0,"modified":1725596604,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":254},"headData":{"title":"Walzwerk: Recipe | KQED","description":"Recipe Name: Cold Dog\r\nRecipe Chef: Medardo Amaya\r\nType of Cuisine: German\r\nFood Category: Dessert\r\nRecipe Description:\r\nA traditional East German chocolate cake made with layers of butter cookies.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Walzwerk: Recipe","datePublished":"2011-07-14T07:35:52-07:00","dateModified":"2024-09-05T21:23:24-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/5017/walzwerk-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Walzwerk: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4975\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Cold Dog\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Medardo Amaya\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> German\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional East German chocolate cake made with layers of butter cookies.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3 eggs\u003cbr>\n150 grams powdered sugar\u003cbr>\n50 grams cocoa powder\u003cbr>\n1/3 tablespoon ground coffee\u003cbr>\n1 1/2 pack of Leibnitz butter cookies\u003cbr>\n300 grams palmin (coconut butter/coconut fat)\u003cbr>\n40 mL rum\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using an electric mixer, beat eggs, powdered sugar, cocoa powder, and ground coffee together.\u003c/p>\n\u003cp>2. Line entire surface of a loaf pan with plastic wrap.\u003c/p>\n\u003cp>3. Warm up the palmin over medium heat. Take care that the palmin doesn’t get too hot. As soon as it becomes liquefied, take it off the heat.\u003c/p>\n\u003cp>4. While the electric mixer is running, slowly add the warm, soft palmin to the chocolate mixture. Add the rum. This has to be done slowly and while the mixture is in constant motion, yet fast enough that the chocolate mixture stays liquid. \u003c/p>\n\u003cp>5.Pour a thin layer of the chocolate mixture into the loaf pan, follow with one layer of butter cookies. Take care to make sure the cookies reach the corners.\u003c/p>\n\u003cp>6. Continue alternating layers of chocolate and cookies until you have at least 6 total layers.\u003c/p>\n\u003cp>7. Chill in fridge for at least two hours.\u003c/p>\n\u003cp>8. Done.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in cold slices with a little powdered sugar on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nCoffee or a dessert wine. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/5017/walzwerk-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_3750","checkplease_2433","checkplease_12"],"tags":["checkplease_7987"],"label":"checkplease_9339"},"checkplease_4881":{"type":"posts","id":"checkplease_4881","meta":{"index":"posts_1716263798","site":"checkplease","id":"4881","score":null,"sort":[1310069058000]},"guestAuthors":[],"slug":"lovejoys-tea-room-recipe","title":"Lovejoy's Tea Room: Recipe","publishDate":1310069058,"format":"aside","headTitle":"Lovejoy’s Tea Room: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Lovejoy’s Tea Room: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-3; makes 16 triangle tea sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 tablespoon of whipped butter, brought to room temperature\u003cbr>\n4 tablespoons of whipped cream cheese, brought to room temperature, divided\u003cbr>\nDash of pepper\u003cbr>\n4 slices soft white bread\u003cbr>\n1 thinly sliced pear, cored and seeded\u003cbr>\n4 tablespoons crumbled Stilton cheese\u003cbr>\n4 slices soft wheat bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine whipped butter and 2 tablespoons of cream cheese with a dash of pepper. Cover 1 slice of white bread with a thin layer of the butter-cream cheese mixture and add 2 slices of pear (or enough to cover bread) and top with 1 tablespoon of Stilton.\u003c/p>\n\u003cp>2. Cover 1 slice of wheat bread with a thin layer of the cream cheese and place on top of the white bread.\u003c/p>\n\u003cp>3. Cut the crusts off (an electric knife is great for this), and then cut sandwich into 4 small triangles.\u003c/p>\n\u003cp>4. Repeat with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Hint:\u003c/strong> If you are not serving the sandwiches immediately, add a squirt of lemon to the pear to prevent browning and cover the sandwich with a damp (not wet) cloth to prevent the sandwiches from drying out.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nStand sandwiches up on cut, crustless edge and serve on a cake plate or 2-tiered serving piece. (Lovejoy’s Attic has many to choose from!) Garnish with cucumber rounds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nChina Rose Petal tea.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\r\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\r\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. ","status":"publish","parent":0,"modified":1725596617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":303},"headData":{"title":"Lovejoy's Tea Room: Recipe | KQED","description":"Recipe Name: Pear and Stilton Tea Sandwich\r\nRecipe Chef: Muna Nash\r\nType of Cuisine: English Tea Service\r\nFood Category: Main Course\r\nRecipe Description:\r\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lovejoy's Tea Room: Recipe","datePublished":"2011-07-07T13:04:18-07:00","dateModified":"2024-09-05T21:23:37-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/4881/lovejoys-tea-room-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lovejoy’s Tea Room: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-3; makes 16 triangle tea sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 tablespoon of whipped butter, brought to room temperature\u003cbr>\n4 tablespoons of whipped cream cheese, brought to room temperature, divided\u003cbr>\nDash of pepper\u003cbr>\n4 slices soft white bread\u003cbr>\n1 thinly sliced pear, cored and seeded\u003cbr>\n4 tablespoons crumbled Stilton cheese\u003cbr>\n4 slices soft wheat bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine whipped butter and 2 tablespoons of cream cheese with a dash of pepper. Cover 1 slice of white bread with a thin layer of the butter-cream cheese mixture and add 2 slices of pear (or enough to cover bread) and top with 1 tablespoon of Stilton.\u003c/p>\n\u003cp>2. Cover 1 slice of wheat bread with a thin layer of the cream cheese and place on top of the white bread.\u003c/p>\n\u003cp>3. Cut the crusts off (an electric knife is great for this), and then cut sandwich into 4 small triangles.\u003c/p>\n\u003cp>4. Repeat with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Hint:\u003c/strong> If you are not serving the sandwiches immediately, add a squirt of lemon to the pear to prevent browning and cover the sandwich with a damp (not wet) cloth to prevent the sandwiches from drying out.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nStand sandwiches up on cut, crustless edge and serve on a cake plate or 2-tiered serving piece. (Lovejoy’s Attic has many to choose from!) Garnish with cucumber rounds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nChina Rose Petal tea.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/4881/lovejoys-tea-room-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_7983","checkplease_12"],"tags":["checkplease_7978"],"label":"checkplease_9339"},"checkplease_4878":{"type":"posts","id":"checkplease_4878","meta":{"index":"posts_1716263798","site":"checkplease","id":"4878","score":null,"sort":[1310068963000]},"guestAuthors":[],"slug":"saha-recipe","title":"Saha: Recipe","publishDate":1310068963,"format":"aside","headTitle":"Saha: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Saha: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4875\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Vegan Knaffe with Yemeni Zahoug\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Arabic Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nVegan shredded phyllo with vegan cream cheese and wild mushrooms baked in a ramekin and served over coconut chermoulah-chipotle sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butter for greasing ramekins\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 1/2 (about 6 oz) chopped chanterelle or oyster mushrooms\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon ground ginger\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\nPinch of salt\u003cbr>\nPinch of pepper\u003cbr>\n1/2 cup vegetable broth or stock\u003cbr>\n2-3 cups shredded phyllo dough (kataifi) at room temperature\u003cbr>\n3-5 tablespoons vegan butter, melted\u003cbr>\n1/4 cup vegan cream cheese\u003c/p>\n\u003cp>\u003cstrong>Sauce Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 small tomatoes, cored, seeded, and chopped\u003cbr>\n1/2 small red onion, chopped\u003cbr>\n1/2 cup chopped fresh cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 serrano chili, cored, seeded, and chopped\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n1 tablespoon freshly squeezed lemon juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400°. Lightly butter four 4-oz ramekins.\u003c/p>\n\u003cp>2. Heat the olive oil in a medium-sized skillet over medium heat. Add the mushrooms, garlic, cumin, cinnamon, ginger, and paprika with a good pinch each of salt and pepper. Cook, stirring, until the mushrooms begin to soften, about 3 minutes.\u003c/p>\n\u003cp>3. Add the vegetable broth/stock and cook until most of the liquid has been reduced, about 3-4 minutes longer.\u003c/p>\n\u003cp>4. Put mushroom mixture in a food processor and pulse until finely chopped. Set aside.\u003c/p>\n\u003cp>5. Put the kataifi in a medium bowl and drizzle enough melted butter over it to just evenly coat the pastry. Toss with your fingers to evenly coat the dough with the butter. \u003c/p>\n\u003cp>4. Put a 1-inch layer of kataifi in each ramekin and top with the mushroom mixture. Top each mushroom layer with 1 tablespoon of the vegan cream cheese. Add a 2-inch layer of the kataifi, pressing down gently to make it compact. Bake until golden brown, about 15-20 minutes.\u003c/p>\n\u003cp>5. While the kataifi is baking, combine all the sauce ingredients in a food processor and process until smooth. Season to taste with salt and pepper and set aside until ready to serve.\u003c/p>\n\u003cp>6. Spread sauce onto individual plates and gently unmold the knaffe on top. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe the knaffe warm and the sauce at room temperature or slightly cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA nice white wine blend of mostly dry grapes, but a couple of sweet ones thrown in for fun!\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Vegan Knaffe with Yemeni Zahoug\r\n\u003cstrong>Recipe Chef:\u003c/strong> Mohamed Aboghanem\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Arabic Fusion\r\n\u003cstrong>Food Category:\u003c/strong> Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nVegan shredded phyllo with vegan cream cheese and wild mushrooms baked in a ramekin and served over coconut chermoulah-chipotle sauce.\r\n","status":"publish","parent":0,"modified":1725596626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":436},"headData":{"title":"Saha: Recipe | KQED","description":"Recipe Name: Vegan Knaffe with Yemeni Zahoug\r\nRecipe Chef: Mohamed Aboghanem\r\nType of Cuisine: Arabic Fusion\r\nFood Category: Appetizer\r\nRecipe Description:\r\nVegan shredded phyllo with vegan cream cheese and wild mushrooms baked in a ramekin and served over coconut chermoulah-chipotle sauce.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Saha: Recipe","datePublished":"2011-07-07T13:02:43-07:00","dateModified":"2024-09-05T21:23:46-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/4878/saha-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saha: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4875\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Vegan Knaffe with Yemeni Zahoug\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Arabic Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nVegan shredded phyllo with vegan cream cheese and wild mushrooms baked in a ramekin and served over coconut chermoulah-chipotle sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butter for greasing ramekins\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 1/2 (about 6 oz) chopped chanterelle or oyster mushrooms\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon ground ginger\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\nPinch of salt\u003cbr>\nPinch of pepper\u003cbr>\n1/2 cup vegetable broth or stock\u003cbr>\n2-3 cups shredded phyllo dough (kataifi) at room temperature\u003cbr>\n3-5 tablespoons vegan butter, melted\u003cbr>\n1/4 cup vegan cream cheese\u003c/p>\n\u003cp>\u003cstrong>Sauce Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 small tomatoes, cored, seeded, and chopped\u003cbr>\n1/2 small red onion, chopped\u003cbr>\n1/2 cup chopped fresh cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 serrano chili, cored, seeded, and chopped\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n1 tablespoon freshly squeezed lemon juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400°. Lightly butter four 4-oz ramekins.\u003c/p>\n\u003cp>2. Heat the olive oil in a medium-sized skillet over medium heat. Add the mushrooms, garlic, cumin, cinnamon, ginger, and paprika with a good pinch each of salt and pepper. Cook, stirring, until the mushrooms begin to soften, about 3 minutes.\u003c/p>\n\u003cp>3. Add the vegetable broth/stock and cook until most of the liquid has been reduced, about 3-4 minutes longer.\u003c/p>\n\u003cp>4. Put mushroom mixture in a food processor and pulse until finely chopped. Set aside.\u003c/p>\n\u003cp>5. Put the kataifi in a medium bowl and drizzle enough melted butter over it to just evenly coat the pastry. Toss with your fingers to evenly coat the dough with the butter. \u003c/p>\n\u003cp>4. Put a 1-inch layer of kataifi in each ramekin and top with the mushroom mixture. Top each mushroom layer with 1 tablespoon of the vegan cream cheese. Add a 2-inch layer of the kataifi, pressing down gently to make it compact. Bake until golden brown, about 15-20 minutes.\u003c/p>\n\u003cp>5. While the kataifi is baking, combine all the sauce ingredients in a food processor and process until smooth. Season to taste with salt and pepper and set aside until ready to serve.\u003c/p>\n\u003cp>6. Spread sauce onto individual plates and gently unmold the knaffe on top. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe the knaffe warm and the sauce at room temperature or slightly cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA nice white wine blend of mostly dry grapes, but a couple of sweet ones thrown in for fun!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/4878/saha-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_3754","checkplease_12"],"tags":["checkplease_7979"],"label":"checkplease_9339"},"checkplease_3829":{"type":"posts","id":"checkplease_3829","meta":{"index":"posts_1716263798","site":"checkplease","id":"3829","score":null,"sort":[1279839395000]},"guestAuthors":[],"slug":"incontro-ristorante-recipe","title":"Incontro Ristorante: Recipe","publishDate":1279839395,"format":"aside","headTitle":"Incontro Ristorante: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Incontro Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3 ears of medium yellow corn\u003cbr>\n1/2 lb. wild arugula\u003cbr>\n16 kalamata olives\u003cbr>\nJuice of one lemon\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\nShaved Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grill the corn and remove the kernels. \u003c/p>\n\u003cp>2. Combine the corn, arugula, and olives in a large bowl.\u003c/p>\n\u003cp>3. In a separate bowl, combine the olive oil, lemon, salt, and pepper, and whisk vigorously.\u003c/p>\n\u003cp>4. Add the dressing to the corn, arugula, and olives, and toss until evenly coated.\u003c/p>\n\u003cp>5. Divide the salad among four plates, and finish with the shaved Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nProsecco di Valdobbiadene or Vermentino di Sardegna\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\r\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Food Category:\u003c/strong> Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.","status":"publish","parent":0,"modified":1725596723,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":161},"headData":{"title":"Incontro Ristorante: Recipe | KQED","description":"Recipe Name: Insalata Rivera\r\nRecipe Chef: Raul Aguirre\r\nType of Cuisine: Italian\r\nFood Category: Appetizer\r\nRecipe Description:\r\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Incontro Ristorante: Recipe","datePublished":"2010-07-22T15:56:35-07:00","dateModified":"2024-09-05T21:25:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/3829/incontro-ristorante-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3 ears of medium yellow corn\u003cbr>\n1/2 lb. wild arugula\u003cbr>\n16 kalamata olives\u003cbr>\nJuice of one lemon\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\nShaved Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grill the corn and remove the kernels. \u003c/p>\n\u003cp>2. Combine the corn, arugula, and olives in a large bowl.\u003c/p>\n\u003cp>3. In a separate bowl, combine the olive oil, lemon, salt, and pepper, and whisk vigorously.\u003c/p>\n\u003cp>4. Add the dressing to the corn, arugula, and olives, and toss until evenly coated.\u003c/p>\n\u003cp>5. Divide the salad among four plates, and finish with the shaved Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nProsecco di Valdobbiadene or Vermentino di Sardegna\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/3829/incontro-ristorante-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_3751","checkplease_12"],"tags":["checkplease_7939"],"label":"checkplease_9339"},"checkplease_3682":{"type":"posts","id":"checkplease_3682","meta":{"index":"posts_1716263798","site":"checkplease","id":"3682","score":null,"sort":[1279238711000]},"guestAuthors":[],"slug":"marnee-thai-restaurant-recipe","title":"Marnee Thai Restaurant: Recipe","publishDate":1279238711,"format":"aside","headTitle":"Marnee Thai Restaurant: Recipe | KQED","labelTerm":{"term":9339,"site":"checkplease"},"content":"\u003cp>\u003cstrong>Marnee Thai Restaurant: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pad Thai (\u003cem>kuay tiaw pad thai\u003c/em>)\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chai Siriyarn\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nPad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two competitions — one in Los Angeles and the other in Thailand — for this pad Thai recipe, which I am very proud to share with you. Tamarind water can be found at most Asian markets. It comes in plastic jars and is ready to use, but if you can’t find tamarind where you live, just double the vinegar and lime juice instead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons palm sugar\u003cbr>\n1 tablespoon tamarind water (see note above)\u003cbr>\n3-4 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon lime juice, freshly squeezed\u003cbr>\n2 tablespoons white vinegar\u003cbr>\nChili powder, to taste\u003c/p>\n\u003cp>\u003cstrong>Noodles\u003c/strong>\u003c/p>\n\u003cp>4 tablespoons cooking oil\u003cbr>\n2 eggs\u003cbr>\n1/2 tablespoon minced garlic\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 tablespoon minced sweet radish\u003cbr>\n1/4 bean curd, cut into matchstick strips\u003cbr>\n1 pound fresh rice stick noodles, soaked in warm water for 15 minutes and drained (or 1/2 lb dried noodles soaked in warm water for 10-15 minutes and drained)\u003cbr>\n8 medium shrimps (26-30 count per lb), peeled and deveined\u003cbr>\n1/4 cup chicken stock or water\u003cbr>\n2-3 green onions or Chinese chives, cut into 1 1/2-inch lengths\u003cbr>\n1 cup bean sprouts\u003cbr>\n1/3 cup unsalted peanuts, roasted and ground\u003cbr>\n1 lime, cut into wedges\u003cbr>\nFresh vegetables, for an accompaniment (Chinese chives, bean sprouts, banana blossom wedge, or pennyworth, if available)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.\u003c/p>\n\u003cp>2. Heat the oil in a wok or a large pan over high heat. When the wok is very hot, crack the eggs into it. Using a spatula or wooden spoon, stir until set, about 20 seconds. Add garlic, shallot, radish and bean curd; toss gently.\u003c/p>\n\u003cp>3. Add noodles and shrimps; stir briefly\u003c/p>\n\u003cp>4. Add the chicken stock and cook until the noodles begin to soften, about 2-3 minutes. Drizzle in the sauce and toss to evenly coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in green onions, bean sprouts and half of the ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the remaining peanuts and serve with lime wedges and fresh vegetables on the side.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Recipe Name:\u003c/strong> Pad Thai (\u003cem>kuay tiaw pad thai\u003c/em>)\r\n\u003cstrong>Recipe Chef:\u003c/strong> Chai Siriyarn \r\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nPad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two competitions -- one in Los Angeles and the other in Thailand...","status":"publish","parent":0,"modified":1725596743,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":439},"headData":{"title":"Marnee Thai Restaurant: Recipe | KQED","description":"Recipe Name: Pad Thai (kuay tiaw pad thai)\r\nRecipe Chef: Chai Siriyarn \r\nType of Cuisine: Thai\r\nFood Category: Main Course\r\n\r\nRecipe Description:\r\nPad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two competitions -- one in Los Angeles and the other in Thailand...","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marnee Thai Restaurant: Recipe","datePublished":"2010-07-15T17:05:11-07:00","dateModified":"2024-09-05T21:25:43-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"path":"/checkplease/3682/marnee-thai-restaurant-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marnee Thai Restaurant: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pad Thai (\u003cem>kuay tiaw pad thai\u003c/em>)\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chai Siriyarn\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nPad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two competitions — one in Los Angeles and the other in Thailand — for this pad Thai recipe, which I am very proud to share with you. Tamarind water can be found at most Asian markets. It comes in plastic jars and is ready to use, but if you can’t find tamarind where you live, just double the vinegar and lime juice instead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons palm sugar\u003cbr>\n1 tablespoon tamarind water (see note above)\u003cbr>\n3-4 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon lime juice, freshly squeezed\u003cbr>\n2 tablespoons white vinegar\u003cbr>\nChili powder, to taste\u003c/p>\n\u003cp>\u003cstrong>Noodles\u003c/strong>\u003c/p>\n\u003cp>4 tablespoons cooking oil\u003cbr>\n2 eggs\u003cbr>\n1/2 tablespoon minced garlic\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 tablespoon minced sweet radish\u003cbr>\n1/4 bean curd, cut into matchstick strips\u003cbr>\n1 pound fresh rice stick noodles, soaked in warm water for 15 minutes and drained (or 1/2 lb dried noodles soaked in warm water for 10-15 minutes and drained)\u003cbr>\n8 medium shrimps (26-30 count per lb), peeled and deveined\u003cbr>\n1/4 cup chicken stock or water\u003cbr>\n2-3 green onions or Chinese chives, cut into 1 1/2-inch lengths\u003cbr>\n1 cup bean sprouts\u003cbr>\n1/3 cup unsalted peanuts, roasted and ground\u003cbr>\n1 lime, cut into wedges\u003cbr>\nFresh vegetables, for an accompaniment (Chinese chives, bean sprouts, banana blossom wedge, or pennyworth, if available)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.\u003c/p>\n\u003cp>2. Heat the oil in a wok or a large pan over high heat. When the wok is very hot, crack the eggs into it. Using a spatula or wooden spoon, stir until set, about 20 seconds. Add garlic, shallot, radish and bean curd; toss gently.\u003c/p>\n\u003cp>3. Add noodles and shrimps; stir briefly\u003c/p>\n\u003cp>4. Add the chicken stock and cook until the noodles begin to soften, about 2-3 minutes. Drizzle in the sauce and toss to evenly coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in green onions, bean sprouts and half of the ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the remaining peanuts and serve with lime wedges and fresh vegetables on the side.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/3682/marnee-thai-restaurant-recipe","authors":["2006"],"programs":["checkplease_9339"],"categories":["checkplease_3845","checkplease_3750","checkplease_12","checkplease_7938"],"tags":["checkplease_7937"],"label":"checkplease_9339"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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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. 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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":{"site":"news","source":"kqed","order":"2"},"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/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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. 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