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This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat
This Baked Pecan Praline French Toast Will Impress Your Brunch Crew
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Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. 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Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. 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Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696613244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":148},"headData":{"title":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe | KQED","description":"Jacques Pepin's budget-friendly pea pod soup recipe is perfect for every season. It's bright and refreshing in the springtime, warm and cozy in the Fall. What you'll need: 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe","datePublished":"2023-10-06T17:02:59.000Z","dateModified":"2023-10-06T17:27:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/0at3Qqh6JRg?si=Ry4H4OGjE7jdiz9i","source":"Food","sourceUrl":"/food/","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","authors":["5083"],"series":["food_162"],"categories":["food_1","food_165"],"tags":["food_158","food_166","food_138","food_268"],"featImg":"food_1337485","label":"source_food_1337484"},"food_1337457":{"type":"posts","id":"food_1337457","meta":{"index":"posts_1591205157","site":"food","id":"1337457","score":null,"sort":[1691020868000]},"guestAuthors":[],"slug":"we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","publishDate":1691020868,"format":"standard","headTitle":"We Recreated an It’s-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","labelTerm":{},"content":"\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1702666153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1177},"headData":{"title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","description":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","schema":{"@context":"http://schema.org","@type":"Article","headline":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","datePublished":"2023-08-03T00:01:08.000Z","dateModified":"2023-12-15T18:49:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\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/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\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>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","authors":["11828"],"categories":["food_1"],"tags":["food_176","food_265","food_264","food_138","food_230"],"featImg":"food_1337459","label":"source_food_1337457"},"food_1337402":{"type":"posts","id":"food_1337402","meta":{"index":"posts_1591205157","site":"food","id":"1337402","score":null,"sort":[1680887817000]},"guestAuthors":[],"slug":"jacques-pepins-tips-for-perfectly-cooked-eggs","title":"Jacques Pépin's Tips for Perfectly Cooked Eggs","publishDate":1680887817,"format":"video","headTitle":"Jacques Pépin’s Tips for Perfectly Cooked Eggs | KQED","labelTerm":{"term":162,"site":"food"},"content":"\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696361381,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":174},"headData":{"title":"Jacques Pépin's Tips for Perfectly Cooked Eggs | KQED","description":"We thought we knew how to hard boil eggs until we witnessed Jacques Pépin's techniques and realized we actually had a lot to learn.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"We thought we knew how to hard boil eggs until we witnessed Jacques Pépin's techniques and realized we actually had a lot to learn.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pépin's Tips for Perfectly Cooked Eggs","datePublished":"2023-04-07T17:16:57.000Z","dateModified":"2023-10-03T19:29:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/As6AY_ChJuI","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337402/jacques-pepins-tips-for-perfectly-cooked-eggs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337402/jacques-pepins-tips-for-perfectly-cooked-eggs","authors":["5083"],"series":["food_162"],"categories":["food_165"],"tags":["food_234","food_233","food_158","food_166","food_138"],"featImg":"food_1337404","label":"food_162"},"food_1337385":{"type":"posts","id":"food_1337385","meta":{"index":"posts_1591205157","site":"food","id":"1337385","score":null,"sort":[1666109420000]},"guestAuthors":[],"slug":"spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","publishDate":1666109420,"format":"standard","headTitle":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","labelTerm":{},"content":"\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=yd8XLT1xA3I]\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696358342,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":526},"headData":{"title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","description":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","datePublished":"2022-10-18T16:10:20.000Z","dateModified":"2023-10-03T18:39:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","subhead":"Add Stefani Renee's homey spiced cake to your Fall baking agenda.","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\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/yd8XLT1xA3I'\n title='//www.youtube.com/embed/yd8XLT1xA3I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\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>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","authors":["5083"],"categories":["food_1"],"tags":["food_213","food_214","food_212","food_138","food_215","food_202"],"featImg":"food_1337388","label":"source_food_1337385"},"food_1337370":{"type":"posts","id":"food_1337370","meta":{"index":"posts_1591205157","site":"food","id":"1337370","score":null,"sort":[1665504221000]},"guestAuthors":[],"slug":"this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","title":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat","publishDate":1665504221,"format":"standard","headTitle":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat | KQED","labelTerm":{},"content":"\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=CgMFfL1n-y4&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696358419,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":649},"headData":{"title":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat | KQED","description":"Now that temperatures are getting cooler, add Stefani Renée's savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat","datePublished":"2022-10-11T16:03:41.000Z","dateModified":"2023-10-03T18:40:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","subhead":"This savory tart with sweet potato, collard greens, and drizzled hot honey is an Autumnal delight","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337370/this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\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/CgMFfL1n-y4'\n title='//www.youtube.com/embed/CgMFfL1n-y4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\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>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337370/this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","authors":["5083"],"categories":["food_1"],"tags":["food_209","food_211","food_210","food_138","food_202"],"featImg":"food_1337372","label":"source_food_1337370"},"food_1337356":{"type":"posts","id":"food_1337356","meta":{"index":"posts_1591205157","site":"food","id":"1337356","score":null,"sort":[1664899441000]},"guestAuthors":[],"slug":"this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","title":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew","publishDate":1664899441,"format":"standard","headTitle":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew | KQED","labelTerm":{},"content":"\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qggh1HrWzuk&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696358463,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":522},"headData":{"title":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew | KQED","description":"If you love French toast but aren't a fan of standing at the stove flipping bread, Stefani Renée's Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch. Baked Pecan Praline French Toast: Prep Time: 30","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew","datePublished":"2022-10-04T16:04:01.000Z","dateModified":"2023-10-03T18:41:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","subhead":"You'll be a certified brunch hero with this sweet and pillowy baked French toast recipe","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337356/this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\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/qggh1HrWzuk'\n title='//www.youtube.com/embed/qggh1HrWzuk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\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>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337356/this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","authors":["5083"],"categories":["food_1"],"tags":["food_209","food_208","food_207","food_138","food_202"],"featImg":"food_1337361","label":"source_food_1337356"},"food_1337342":{"type":"posts","id":"food_1337342","meta":{"index":"posts_1591205157","site":"food","id":"1337342","score":null,"sort":[1664294473000]},"guestAuthors":[],"slug":"spicy-chicken-salad-sandwich-recipe","title":"Spicy Chicken Salad Sandwich Recipe","publishDate":1664294473,"format":"standard","headTitle":"Spicy Chicken Salad Sandwich Recipe | KQED","labelTerm":{},"content":"\u003cp>\u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special again\u003c/p>\n\u003cp>https://youtu.be/l7rpRWxoL2o\u003c/p>\n\u003cp>\u003cstrong>Spicy Chicken Salad Sandwich Recipe:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>40 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chicken Salad\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 split chicken breasts ( whole breasts split in two, about a pound), bone-in, skin-on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>⅓ cup red onion, diced\u003c/li>\n\u003cli>½ red bell pepper, diced\u003c/li>\n\u003cli>1 celery stalk, diced\u003c/li>\n\u003cli>2 green onions, sliced thin\u003c/li>\n\u003cli>2 tablespoons of parsley, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Comeback Sauce\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>3-4 tablespoons sriracha (use more or less depending on the heat level you want)\u003c/li>\n\u003cli>2 tablespoons ketchup\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)\u003c/li>\n\u003cli>1 clove of garlic, pressed (or 1 teaspoon of garlic powder)\u003c/li>\n\u003cli>2 teaspoons Louisiana style hot sauce\u003c/li>\n\u003cli>2 teaspoons creole or spicy brown mustard (can also substitute Dijon)\u003c/li>\n\u003cli>2 teaspoons Worcestershire\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and thyme. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts. Set aside until cool.\u003c/li>\n\u003cli>When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into small dice pieces.\u003c/li>\n\u003cli>While the chicken is cooling, make your Comeback Sauce.\u003c/li>\n\u003cli>Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.\u003c/li>\n\u003cli>In a large bowl add chicken, red onion, bell pepper, celery stalks, green onions, and parsley. Pour half of the sauce over the mixture and combine. Add more sauce plus salt and pepper as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Short on time? Pick up a rotisserie chicken from your favorite grocery store.\u003c/li>\n\u003cli>There should be some leftover sauce. It goes perfect with fries, sandwiches or a dip for your veggies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stefani Renée is a recipe developer, photographer, writer, and podcast host based in the SF/Bay Area who inherited a love of cooking, throwing parties, telling stories, and creating from her Granny Octavia. This fuels her passion for good food, creating a beautiful lifestyle, and building community through sharing food with others.\u003c/p>\n\u003cp>While her tribe hails from the South, Stefani Renée grew up in the Bay Area and her style of cooking mixes a dose of Southern charm & flavor with a little California soul.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers in the food community and beyond for her food and lifestyle blog Savor & Sage where she shares how soulful cooking goes far beyond what’s typically portrayed in popular culture but instead embodies a delicious mix of simplicity and complexity, texture, and dishes full of flavor with deep roots in the African diaspora.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stefanie Renée is passionate about amplifying the voices, work and expertise of BIPOC people in the food space and cultivates that work through her podcast \u003ca href=\"https://savorandsage.com/podcast/\">Savor and Sage Unplugged\u003c/a>, as a founding member of \u003ca href=\"https://eattheculture.com/\">Eat the Culture\u003c/a>, and her work on the advisory board of \u003ca href=\"https://foodculture.org/\">Food Culture Collective\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696358835,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":626},"headData":{"title":"Spicy Chicken Salad Sandwich Recipe | KQED","description":"Stefani Renee's spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Stefani Renee's spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spicy Chicken Salad Sandwich Recipe","datePublished":"2022-09-27T16:01:13.000Z","dateModified":"2023-10-03T18:47:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","nprByline":"KQED Food Staff","subhead":"Mississippi Comeback Sauce gives this chicken salad sandwich a spicy kick","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337342/spicy-chicken-salad-sandwich-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special again\u003c/p>\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/l7rpRWxoL2o'\n title='//www.youtube.com/embed/l7rpRWxoL2o'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Spicy Chicken Salad Sandwich Recipe:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>40 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chicken Salad\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 split chicken breasts ( whole breasts split in two, about a pound), bone-in, skin-on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>⅓ cup red onion, diced\u003c/li>\n\u003cli>½ red bell pepper, diced\u003c/li>\n\u003cli>1 celery stalk, diced\u003c/li>\n\u003cli>2 green onions, sliced thin\u003c/li>\n\u003cli>2 tablespoons of parsley, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Comeback Sauce\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>3-4 tablespoons sriracha (use more or less depending on the heat level you want)\u003c/li>\n\u003cli>2 tablespoons ketchup\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)\u003c/li>\n\u003cli>1 clove of garlic, pressed (or 1 teaspoon of garlic powder)\u003c/li>\n\u003cli>2 teaspoons Louisiana style hot sauce\u003c/li>\n\u003cli>2 teaspoons creole or spicy brown mustard (can also substitute Dijon)\u003c/li>\n\u003cli>2 teaspoons Worcestershire\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and thyme. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts. Set aside until cool.\u003c/li>\n\u003cli>When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into small dice pieces.\u003c/li>\n\u003cli>While the chicken is cooling, make your Comeback Sauce.\u003c/li>\n\u003cli>Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.\u003c/li>\n\u003cli>In a large bowl add chicken, red onion, bell pepper, celery stalks, green onions, and parsley. Pour half of the sauce over the mixture and combine. Add more sauce plus salt and pepper as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Short on time? Pick up a rotisserie chicken from your favorite grocery store.\u003c/li>\n\u003cli>There should be some leftover sauce. It goes perfect with fries, sandwiches or a dip for your veggies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\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>Stefani Renée is a recipe developer, photographer, writer, and podcast host based in the SF/Bay Area who inherited a love of cooking, throwing parties, telling stories, and creating from her Granny Octavia. This fuels her passion for good food, creating a beautiful lifestyle, and building community through sharing food with others.\u003c/p>\n\u003cp>While her tribe hails from the South, Stefani Renée grew up in the Bay Area and her style of cooking mixes a dose of Southern charm & flavor with a little California soul.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers in the food community and beyond for her food and lifestyle blog Savor & Sage where she shares how soulful cooking goes far beyond what’s typically portrayed in popular culture but instead embodies a delicious mix of simplicity and complexity, texture, and dishes full of flavor with deep roots in the African diaspora.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stefanie Renée is passionate about amplifying the voices, work and expertise of BIPOC people in the food space and cultivates that work through her podcast \u003ca href=\"https://savorandsage.com/podcast/\">Savor and Sage Unplugged\u003c/a>, as a founding member of \u003ca href=\"https://eattheculture.com/\">Eat the Culture\u003c/a>, and her work on the advisory board of \u003ca href=\"https://foodculture.org/\">Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337342/spicy-chicken-salad-sandwich-recipe","authors":["byline_food_1337342"],"categories":["food_1"],"tags":["food_205","food_206","food_143","food_138","food_202"],"featImg":"food_1337343","label":"source_food_1337342"},"food_1337322":{"type":"posts","id":"food_1337322","meta":{"index":"posts_1591205157","site":"food","id":"1337322","score":null,"sort":[1663691520000]},"guestAuthors":[],"slug":"grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","title":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick","publishDate":1663691520,"format":"standard","headTitle":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick | KQED","labelTerm":{},"content":"\u003cp>Want a grown-up version of a childhood favorite? Stefani Renée’s chow chow (or cha cha) grilled cheese hits the spot. Tangy vegetables bring a hint of spicy and sweet, while heaps of cheddar and gruyere on toasted sourdough delivers hot and gooey deliciousness. If self-care were a sandwich, it would be this one.\u003c/p>\n\u003cp>https://youtu.be/pozOgSEnx-M\u003c/p>\n\u003cp>\u003cstrong>Chow Chow \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>4 hours 20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated. Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696359814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":539},"headData":{"title":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick | KQED","description":"Stefani Renee's sweet and spicy chow chow grilled cheese is filled with tangy vegetables, cheddar, and gruyere cheeses, and served on toasted sourdough.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Stefani Renee's sweet and spicy chow chow grilled cheese is filled with tangy vegetables, cheddar, and gruyere cheeses, and served on toasted sourdough.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick","datePublished":"2022-09-20T16:32:00.000Z","dateModified":"2023-10-03T19:03:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","nprByline":"KQED Food Staff","subhead":"Want a grown-up version of a childhood favorite? Chow chow grilled cheese is tangy, gooey, and delicious.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337322/grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want a grown-up version of a childhood favorite? Stefani Renée’s chow chow (or cha cha) grilled cheese hits the spot. Tangy vegetables bring a hint of spicy and sweet, while heaps of cheddar and gruyere on toasted sourdough delivers hot and gooey deliciousness. If self-care were a sandwich, it would be this one.\u003c/p>\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/pozOgSEnx-M'\n title='//www.youtube.com/embed/pozOgSEnx-M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Chow Chow \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>4 hours 20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>15 Minutes\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>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated. Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337322/grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","authors":["byline_food_1337322"],"categories":["food_1"],"tags":["food_200","food_203","food_138","food_202"],"featImg":"food_1337341","label":"source_food_1337322"},"food_1337313":{"type":"posts","id":"food_1337313","meta":{"index":"posts_1591205157","site":"food","id":"1337313","score":null,"sort":[1663603570000]},"guestAuthors":[],"slug":"skillet-red-beans-and-rice-with-jalapeno-cornbread-recipe","title":"Skillet Red Beans and Rice with Jalapeño Cornbread Recipe","publishDate":1663603570,"format":"standard","headTitle":"Skillet Red Beans and Rice with Jalapeño Cornbread Recipe | KQED","labelTerm":{},"content":"\u003cp>Oakland chef and blogger \u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s twist on red beans and rice is a one-skillet meal made with pantry-friendly ingredients. Loaded with sausage, rice, tomatoes, kidney beans, and Creole spices, this stick-to-your-ribs Southern-inspired recipe can be served as a side dish or as a main course and is sure to become a favorite weeknight meal.\u003c/p>\n\u003cp>https://youtu.be/5zjAYVqJTTE\u003c/p>\n\u003cp>\u003cstrong>Skillet Red Beans and Rice\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>35 Minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>50 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003ch2>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Red Beans & Rice\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>8 ounces of Andouille sausage (or other smoked link sausage), cut into ½ inch slices\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>2 tablespoons neutral oil (like canola, vegetable, grape seed)\u003c/li>\n\u003cli>1 tablespoon of salted butter\u003c/li>\n\u003cli>1 small white or yellow onion, diced\u003c/li>\n\u003cli>½ green bell pepper, diced\u003c/li>\n\u003cli>2 celery ribs, diced\u003c/li>\n\u003cli>3 plump garlic cloves, chopped\u003c/li>\n\u003cli>2 teaspoons fresh thyme\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon dried basil\u003c/li>\n\u003cli>¼ teaspoon dried oregano\u003c/li>\n\u003cli>¼ teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon of Louisiana style hot sauce (like Crystals)\u003c/li>\n\u003cli>½ cup of long grain rice, rinsed\u003c/li>\n\u003cli>5 oz diced tomatoes, do not drain\u003c/li>\n\u003cli>5 oz kidney beans, drained and rinsed\u003c/li>\n\u003cli>¾ cup of chicken broth\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cem>Jalapeño Cornbread\u003c/em>\u003c/h3>\n\u003cul>\n\u003cli>½ cup of cornmeal\u003c/li>\n\u003cli>½ cup of flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1 small jalapeno, seeded and chopped\u003c/li>\n\u003cli>¼ cup of salted butter, melted and cooled\u003c/li>\n\u003cli>1 egg, lightly beaten\u003c/li>\n\u003cli>¼ cup buttermilk or milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°\u003c/li>\n\u003cli>In a 10-inch cast iron skillet or other oven-safe skillet, lightly brown sausage over medium heat. Remove sausage from pan and set to the side.\u003c/li>\n\u003cli>In the same skillet, add oil and butter. Add the trinity: onion, bell pepper, celery. Sauté for about 5 minutes, stirring often. Add garlic and cook for another minute\u003c/li>\n\u003cli>Add all of the seasonings and rice. Stir to coat trinity and rice grains.\u003c/li>\n\u003cli>Add in tomatoes, beans, and sausage, and stir. Pour in the chicken broth and and stir to scrape up browned bits from the bottom of the skillet.\u003c/li>\n\u003cli>Place the skillet in the oven and cook for 20 minutes.\u003c/li>\n\u003cli>While the red beans and rice are in the oven, grab a medium-sized bowl and combine all of the dry ingredients for the cornbread, including the sugar. Add the jalapenos and stir. In a small bowl, add the buttermilk, egg, butter and lightly beat. Add the wet mixture to the dry mixture and stir until combined. Add a tablespoon more of buttermilk if needed. Batter should not be runny.\u003c/li>\n\u003cli>After 20 minutes, remove the red beans and rice from the oven and drop spoonfuls of the cornbread mixture on top. Place back in the oven and cook for another 15 minutes, until cornbread is golden brown and the rice is tender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696361686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":473},"headData":{"title":"Skillet Red Beans and Rice with Jalapeño Cornbread Recipe | KQED","description":"Red beans and rice, but make it art. Stefani Renee's twist on classic red beans and rice is a one-skillet meal made with pantry friendly ingredients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Red beans and rice, but make it art. Stefani Renee's twist on classic red beans and rice is a one-skillet meal made with pantry friendly ingredients.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Skillet Red Beans and Rice with Jalapeño Cornbread Recipe","datePublished":"2022-09-19T16:06:10.000Z","dateModified":"2023-10-03T19:34:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtube.com/shorts/5zjAYVqJTTE","source":"Food","sourceUrl":"/food/","subhead":"Rice and beans, but make it art. Stefani Renee's twist on a comfort food classic is a quick and easy dinnertime treat.","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337313/skillet-red-beans-and-rice-with-jalapeno-cornbread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland chef and blogger \u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s twist on red beans and rice is a one-skillet meal made with pantry-friendly ingredients. Loaded with sausage, rice, tomatoes, kidney beans, and Creole spices, this stick-to-your-ribs Southern-inspired recipe can be served as a side dish or as a main course and is sure to become a favorite weeknight meal.\u003c/p>\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/5zjAYVqJTTE'\n title='//www.youtube.com/embed/5zjAYVqJTTE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Skillet Red Beans and Rice\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>35 Minutes\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>Total Time: \u003c/strong>50 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003ch2>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Red Beans & Rice\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>8 ounces of Andouille sausage (or other smoked link sausage), cut into ½ inch slices\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>2 tablespoons neutral oil (like canola, vegetable, grape seed)\u003c/li>\n\u003cli>1 tablespoon of salted butter\u003c/li>\n\u003cli>1 small white or yellow onion, diced\u003c/li>\n\u003cli>½ green bell pepper, diced\u003c/li>\n\u003cli>2 celery ribs, diced\u003c/li>\n\u003cli>3 plump garlic cloves, chopped\u003c/li>\n\u003cli>2 teaspoons fresh thyme\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon dried basil\u003c/li>\n\u003cli>¼ teaspoon dried oregano\u003c/li>\n\u003cli>¼ teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon of Louisiana style hot sauce (like Crystals)\u003c/li>\n\u003cli>½ cup of long grain rice, rinsed\u003c/li>\n\u003cli>5 oz diced tomatoes, do not drain\u003c/li>\n\u003cli>5 oz kidney beans, drained and rinsed\u003c/li>\n\u003cli>¾ cup of chicken broth\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cem>Jalapeño Cornbread\u003c/em>\u003c/h3>\n\u003cul>\n\u003cli>½ cup of cornmeal\u003c/li>\n\u003cli>½ cup of flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1 small jalapeno, seeded and chopped\u003c/li>\n\u003cli>¼ cup of salted butter, melted and cooled\u003c/li>\n\u003cli>1 egg, lightly beaten\u003c/li>\n\u003cli>¼ cup buttermilk or milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°\u003c/li>\n\u003cli>In a 10-inch cast iron skillet or other oven-safe skillet, lightly brown sausage over medium heat. Remove sausage from pan and set to the side.\u003c/li>\n\u003cli>In the same skillet, add oil and butter. Add the trinity: onion, bell pepper, celery. Sauté for about 5 minutes, stirring often. Add garlic and cook for another minute\u003c/li>\n\u003cli>Add all of the seasonings and rice. Stir to coat trinity and rice grains.\u003c/li>\n\u003cli>Add in tomatoes, beans, and sausage, and stir. Pour in the chicken broth and and stir to scrape up browned bits from the bottom of the skillet.\u003c/li>\n\u003cli>Place the skillet in the oven and cook for 20 minutes.\u003c/li>\n\u003cli>While the red beans and rice are in the oven, grab a medium-sized bowl and combine all of the dry ingredients for the cornbread, including the sugar. Add the jalapenos and stir. In a small bowl, add the buttermilk, egg, butter and lightly beat. Add the wet mixture to the dry mixture and stir until combined. Add a tablespoon more of buttermilk if needed. Batter should not be runny.\u003c/li>\n\u003cli>After 20 minutes, remove the red beans and rice from the oven and drop spoonfuls of the cornbread mixture on top. Place back in the oven and cook for another 15 minutes, until cornbread is golden brown and the rice is tender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337313/skillet-red-beans-and-rice-with-jalapeno-cornbread-recipe","authors":["5083"],"categories":["food_1"],"tags":["food_204","food_200","food_138","food_201","food_202"],"featImg":"food_1337315","label":"source_food_1337313"}},"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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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. 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