Spanish Tomato Bread and Serrano Ham or Prosciutto
Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread
Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad
Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers
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FM","link":"/"}},"bayareabites_137797":{"type":"posts","id":"bayareabites_137797","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137797","score":null,"sort":[1588392924000]},"guestAuthors":[],"slug":"cheese-balls-with-pignoli-nuts","title":"Cheese Balls with Pignoli Nuts","publishDate":1588392924,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-cheeseballs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I love cheese and always buy more than I consume. Through the years, I have worked out a number of recipes to use leftover cheese, so I don't have to feel guilty about it spoiling. This appetizer is best done with soft cheeses, like fontina, Camembert, blue, St. Albray, or Reblochon. Pear and dried cranberries lend a little sweetness and the toasted pignoli nuts add richness and texture—a perfect combination. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool. Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces. Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper. Process until the mixture is still chunky but is well combined and beginning to stick together. Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat. Refrigerate until serving time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 18 small cheeseballs\u003c/b>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1604382271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":236},"headData":{"title":"Cheese Balls with Pignoli Nuts | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Cheese Balls with Pignoli Nuts","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheese Balls with Pignoli Nuts","datePublished":"2020-05-02T04:15:24.000Z","dateModified":"2020-11-03T05:44:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137797 https://ww2.kqed.org/bayareabites/?p=137797","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/cheese-balls-with-pignoli-nuts/","disqusTitle":"Cheese Balls with Pignoli Nuts","path":"/bayareabites/137797/cheese-balls-with-pignoli-nuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-cheeseballs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I love cheese and always buy more than I consume. Through the years, I have worked out a number of recipes to use leftover cheese, so I don't have to feel guilty about it spoiling. This appetizer is best done with soft cheeses, like fontina, Camembert, blue, St. Albray, or Reblochon. Pear and dried cranberries lend a little sweetness and the toasted pignoli nuts add richness and texture—a perfect combination. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool. Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces. Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper. Process until the mixture is still chunky but is well combined and beginning to stick together. Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat. Refrigerate until serving time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 18 small cheeseballs\u003c/b>\u003c/p>\n\u003cp> \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":"/bayareabites/137797/cheese-balls-with-pignoli-nuts","authors":["11706"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16684","bayareabites_716","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137739","label":"bayareabites_16657"},"bayareabites_137838":{"type":"posts","id":"bayareabites_137838","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137838","score":null,"sort":[1588391783000]},"guestAuthors":[],"slug":"fried-capers","title":"Fried Capers","publishDate":1588391783,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/203-jpepinmff-friedcapers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For an unusual cocktail accompaniment, I like to deep-fry capers. Although small capers are preferred for most recipes, the largest capers available are the best for deep-frying. Crunchy and nutty, these will surprise and delight your guests. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Drain a 3- to 4-ounce jar large capers in a sieve. Rinse well under cool tap water to remove excess salt. Dry thoroughly on paper towels. Heat 1/2 to 1 inch canola or safflower oil to about 350 degrees in a skillet. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and dry. Drain on paper towels and when cool enough to handle, transfer to a serving bowl.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 1/2 cup\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012840,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":147},"headData":{"title":"Fried Capers | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Fried Capers","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fried Capers","datePublished":"2020-05-02T03:56:23.000Z","dateModified":"2020-07-17T19:07:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137838 https://ww2.kqed.org/bayareabites/?p=137838","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/fried-capers/","disqusTitle":"Fried Capers","path":"/bayareabites/137838/fried-capers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/203-jpepinmff-friedcapers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For an unusual cocktail accompaniment, I like to deep-fry capers. Although small capers are preferred for most recipes, the largest capers available are the best for deep-frying. Crunchy and nutty, these will surprise and delight your guests. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Drain a 3- to 4-ounce jar large capers in a sieve. Rinse well under cool tap water to remove excess salt. Dry thoroughly on paper towels. Heat 1/2 to 1 inch canola or safflower oil to about 350 degrees in a skillet. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and dry. Drain on paper towels and when cool enough to handle, transfer to a serving bowl.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 1/2 cup\u003c/b>\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":"/bayareabites/137838/fried-capers","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16699","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137679","label":"bayareabites_16657"},"bayareabites_137842":{"type":"posts","id":"bayareabites_137842","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137842","score":null,"sort":[1588391602000]},"guestAuthors":[],"slug":"glazed-sausage-bits","title":"Glazed Sausage Bits","publishDate":1588391602,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/221-jpepinmff-glazedsausagebits-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This is a fast and luscious hors d'oeuvre to serve with drinks, especially strong ones like martinis, margaritas, or rum punch. Any sausage can be used, but I like the large, juicy kielbasa that I find at my local supermarket. For the glaze, I use pomegranate juice and a bit of ketchup, but you can also use orange, apple, or cranberry juice and a dash of maple syrup or honey, as well as Tabasco hot pepper sauce or cayenne pepper. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine 1/2 cup pomegranate juice, 1 tablespoon ketchup, and a good dash of Tabasco hot pepper sauce in a medium skillet. Bring to a boil and boil the mixture for 2 to 3 minutes, or until it gets syrupy. Remove the skin from a 6-ounce piece of kielbasa and cut into 1/2-inch-thick slices. Add the sausage slices to the sauce. Cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage slices (2 to 3 minutes). Serve as is with toothpicks or on top of Ritz crackers.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings (18 slices)\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":204},"headData":{"title":"Glazed Sausage Bits | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Glazed Sausage Bits","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Glazed Sausage Bits","datePublished":"2020-05-02T03:53:22.000Z","dateModified":"2020-07-17T19:07:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137842 https://ww2.kqed.org/bayareabites/?p=137842","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/glazed-sausage-bits/","disqusTitle":"Glazed Sausage Bits","path":"/bayareabites/137842/glazed-sausage-bits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/221-jpepinmff-glazedsausagebits-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This is a fast and luscious hors d'oeuvre to serve with drinks, especially strong ones like martinis, margaritas, or rum punch. Any sausage can be used, but I like the large, juicy kielbasa that I find at my local supermarket. For the glaze, I use pomegranate juice and a bit of ketchup, but you can also use orange, apple, or cranberry juice and a dash of maple syrup or honey, as well as Tabasco hot pepper sauce or cayenne pepper. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine 1/2 cup pomegranate juice, 1 tablespoon ketchup, and a good dash of Tabasco hot pepper sauce in a medium skillet. Bring to a boil and boil the mixture for 2 to 3 minutes, or until it gets syrupy. Remove the skin from a 6-ounce piece of kielbasa and cut into 1/2-inch-thick slices. Add the sausage slices to the sauce. Cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage slices (2 to 3 minutes). Serve as is with toothpicks or on top of Ritz crackers.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings (18 slices)\u003c/b>\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":"/bayareabites/137842/glazed-sausage-bits","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16700","bayareabites_16735","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137741","label":"bayareabites_16657"},"bayareabites_137845":{"type":"posts","id":"bayareabites_137845","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137845","score":null,"sort":[1588391407000]},"guestAuthors":[],"slug":"goat-cheese-toasts","title":"Goat Cheese Toasts","publishDate":1588391407,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/214-jpepinmff-goatcheesetoasts-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Goat cheese toasts make excellent hors d'oeuvres or garnishes for a salad. I like the small Bûcheron goat cheese, which is about 1 3/4 inches in diameter, or any other soft, creamy, and mild goat cheese of about the same size. Montrachet is also a very good imported chèvre, or goat cheese. Combining the cheese with a little herbes de Provence or Italian seasoning and some slivered garlic adds complexity. The toasts can be assembled and toasted at the last minute. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the broiler. Cut as many 1/4-inch slices from a baguette as you need for serving. Arrange the slices side by side on a baking sheet. Cut enough 1/4-inch-thick slices from a tubelike container of goat cheese (dental floss is good for slicing the cheese) for each of the bread rounds. Press a slice of cheese on each slice of bread, taking care to cover the entire surface of the bread so it doesn't burn under the broiler. Sprinkle a small amount of herbes de Provence on each toast and a bit of freshly ground black pepper. Using a vegetable peeler, remove thin slices from a large peeled garlic clove and press 1 sliver in the center of the cheese on each toast. Sprinkle each toast with a few drops of olive oil. Slide the toasts under the broiler, so they are 4 to 5 inches from the heat source, for about 2 minutes, or until the tops are bubbly, hot, and lightly browned. Arrange the toasts on a serving platter. Cool for about 5 minutes before serving.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012844,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":291},"headData":{"title":"Goat Cheese Toasts | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Goat Cheese Toasts","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Goat Cheese Toasts","datePublished":"2020-05-02T03:50:07.000Z","dateModified":"2020-07-17T19:07:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137845 https://ww2.kqed.org/bayareabites/?p=137845","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/goat-cheese-toasts/","disqusTitle":"Goat Cheese Toasts","path":"/bayareabites/137845/goat-cheese-toasts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/214-jpepinmff-goatcheesetoasts-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Goat cheese toasts make excellent hors d'oeuvres or garnishes for a salad. I like the small Bûcheron goat cheese, which is about 1 3/4 inches in diameter, or any other soft, creamy, and mild goat cheese of about the same size. Montrachet is also a very good imported chèvre, or goat cheese. Combining the cheese with a little herbes de Provence or Italian seasoning and some slivered garlic adds complexity. The toasts can be assembled and toasted at the last minute. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the broiler. Cut as many 1/4-inch slices from a baguette as you need for serving. Arrange the slices side by side on a baking sheet. Cut enough 1/4-inch-thick slices from a tubelike container of goat cheese (dental floss is good for slicing the cheese) for each of the bread rounds. Press a slice of cheese on each slice of bread, taking care to cover the entire surface of the bread so it doesn't burn under the broiler. Sprinkle a small amount of herbes de Provence on each toast and a bit of freshly ground black pepper. Using a vegetable peeler, remove thin slices from a large peeled garlic clove and press 1 sliver in the center of the cheese on each toast. Sprinkle each toast with a few drops of olive oil. Slide the toasts under the broiler, so they are 4 to 5 inches from the heat source, for about 2 minutes, or until the tops are bubbly, hot, and lightly browned. Arrange the toasts on a serving platter. Cool for about 5 minutes before serving.\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":"/bayareabites/137845/goat-cheese-toasts","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_14750","bayareabites_16701","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137706","label":"bayareabites_16657"},"bayareabites_137828":{"type":"posts","id":"bayareabites_137828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137828","score":null,"sort":[1588373335000]},"guestAuthors":[],"slug":"cured-salmon-morsels","title":"Cured Salmon Morsels","publishDate":1588373335,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/210-jpepinmff-curedsalmonmorsels-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gravlax is one of my favorite hors d'oeuvres, and I usually present it on buttered bread or cucumber slices. One day when I was slicing salmon, I decided to cut some of it into small cubes, quickly cure them, and serve them on toothpicks. These only take a minute to prepare. The fresher the salmon, the more outstanding the finished morsels.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut about 8 ounces cleaned salmon into 1-inch cubes. Sprinkle with about 3/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon freshly ground black pepper. Toss the cubes together in a small bowl and let cure for about 10 minutes. Meanwhile, finely chop some fresh herbs (chives, tarragon, and parsley). Toss the salmon pieces with the herbs to coat them well and arrange them on a serving plate. Stick a toothpick in each cube. Sprinkle with the best extra-virgin olive oil and serve. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":170},"headData":{"title":"Cured Salmon Morsels | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Cured Salmon Morsels","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cured Salmon Morsels","datePublished":"2020-05-01T22:48:55.000Z","dateModified":"2020-07-17T19:07:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137828 https://ww2.kqed.org/bayareabites/?p=137828","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/cured-salmon-morsels/","disqusTitle":"Cured Salmon Morsels","path":"/bayareabites/137828/cured-salmon-morsels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/210-jpepinmff-curedsalmonmorsels-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gravlax is one of my favorite hors d'oeuvres, and I usually present it on buttered bread or cucumber slices. One day when I was slicing salmon, I decided to cut some of it into small cubes, quickly cure them, and serve them on toothpicks. These only take a minute to prepare. The fresher the salmon, the more outstanding the finished morsels.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut about 8 ounces cleaned salmon into 1-inch cubes. Sprinkle with about 3/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon freshly ground black pepper. Toss the cubes together in a small bowl and let cure for about 10 minutes. Meanwhile, finely chop some fresh herbs (chives, tarragon, and parsley). Toss the salmon pieces with the herbs to coat them well and arrange them on a serving plate. Stick a toothpick in each cube. Sprinkle with the best extra-virgin olive oil and serve. \u003cem>—Jacques Pépin\u003c/em>\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":"/bayareabites/137828/cured-salmon-morsels","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16697","bayareabites_716","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_323"],"featImg":"bayareabites_137877","label":"bayareabites_16657"},"bayareabites_137887":{"type":"posts","id":"bayareabites_137887","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137887","score":null,"sort":[1588361609000]},"guestAuthors":[],"slug":"spanish-tomato-bread-and-serrano-ham-or-prosciutto","title":"Spanish Tomato Bread and Serrano Ham or Prosciutto","publishDate":1588361609,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/224-jpepinmff-spanishtomatobreadprosciutto-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I first enjoyed a dish similar to this at the Guggenheim Museum designed by Frank Gehry in Bilbao, Spain. A Rioja red wine is best with this appetizer.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rub 4 well-toasted slices of crusty, country-style bread with a large garlic clove. Halve a very ripe tomato and press out the seeds and juice. Rub the halved tomato vigorously on the toasted bread slices to coat the bread with the \"pureed\" tomato flesh. (Do not make these more than 1 hour ahead, or the tomato will make the toast soggy.) Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":148},"headData":{"title":"Spanish Tomato Bread and Serrano Ham or Prosciutto | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Spanish Tomato Bread and Serrano Ham or Prosciutto.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spanish Tomato Bread and Serrano Ham or Prosciutto","datePublished":"2020-05-01T19:33:29.000Z","dateModified":"2020-07-17T19:08:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137887 https://ww2.kqed.org/bayareabites/?p=137887","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/spanish-tomato-bread-and-serrano-ham-or-prosciutto/","disqusTitle":"Spanish Tomato Bread and Serrano Ham or Prosciutto","path":"/bayareabites/137887/spanish-tomato-bread-and-serrano-ham-or-prosciutto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/224-jpepinmff-spanishtomatobreadprosciutto-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I first enjoyed a dish similar to this at the Guggenheim Museum designed by Frank Gehry in Bilbao, Spain. A Rioja red wine is best with this appetizer.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Rub 4 well-toasted slices of crusty, country-style bread with a large garlic clove. Halve a very ripe tomato and press out the seeds and juice. Rub the halved tomato vigorously on the toasted bread slices to coat the bread with the \"pureed\" tomato flesh. (Do not make these more than 1 hour ahead, or the tomato will make the toast soggy.) Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \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":"/bayareabites/137887/spanish-tomato-bread-and-serrano-ham-or-prosciutto","authors":["11706"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_716","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_16715"],"featImg":"bayareabites_137755","label":"bayareabites_16657"},"bayareabites_132194":{"type":"posts","id":"bayareabites_132194","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132194","score":null,"sort":[1548179812000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-chris-cosentinos-beef-tartare-with-sprouts-and-crusty-bread","title":"Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread","publishDate":1548179812,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"For a great meal, try Chris Cosentino's beef tartare — it uses antique beef, a dry aged version with less moisture but superb flavor!","status":"publish","parent":0,"modified":1562110297,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":525},"headData":{"title":"Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread | KQED","description":"For a great meal, try Chris Cosentino's beef tartare — it uses antique beef, a dry aged version with less moisture but superb flavor!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread","datePublished":"2019-01-22T17:56:52.000Z","dateModified":"2019-07-02T23:31:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132194 https://ww2.kqed.org/bayareabites/?p=132194","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/22/celebrity-chefs-recipes-chris-cosentinos-beef-tartare-with-sprouts-and-crusty-bread/","disqusTitle":"Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread","videoEmbed":"https://youtu.be/sqtKG9GLhc4","path":"/bayareabites/132194/celebrity-chefs-recipes-chris-cosentinos-beef-tartare-with-sprouts-and-crusty-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\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":"/bayareabites/132194/celebrity-chefs-recipes-chris-cosentinos-beef-tartare-with-sprouts-and-crusty-bread","authors":["11571"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16434","bayareabites_16431","bayareabites_14738"],"featImg":"bayareabites_132216","label":"bayareabites_16039"},"bayareabites_132109":{"type":"posts","id":"bayareabites_132109","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132109","score":null,"sort":[1547571025000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-chris-cosentinos-taste-the-rainbow-burrata-salad","title":"Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad","publishDate":1547571025,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n","blocks":[],"excerpt":"This flavorful, colorful, and easy to assemble salad contrasts beautifully with a delicious mitsuba pesto.","status":"publish","parent":0,"modified":1562092854,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":914},"headData":{"title":"Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad | KQED","description":"This flavorful, colorful, and easy to assemble salad contrasts beautifully with a delicious mitsuba pesto.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad","datePublished":"2019-01-15T16:50:25.000Z","dateModified":"2019-07-02T18:40:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132109 https://ww2.kqed.org/bayareabites/?p=132109","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/15/celebrity-chefs-recipes-chris-cosentinos-taste-the-rainbow-burrata-salad/","disqusTitle":"Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad","videoEmbed":"https://youtu.be/o-SbWE12HrA","path":"/bayareabites/132109/celebrity-chefs-recipes-chris-cosentinos-taste-the-rainbow-burrata-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\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>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132109/celebrity-chefs-recipes-chris-cosentinos-taste-the-rainbow-burrata-salad","authors":["11571"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_16431","bayareabites_14738","bayareabites_1815"],"featImg":"bayareabites_132148","label":"bayareabites_16039"},"bayareabites_106619":{"type":"posts","id":"bayareabites_106619","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106619","score":null,"sort":[1454691065000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","title":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","publishDate":1454691065,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!","status":"publish","parent":0,"modified":1547239854,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":834},"headData":{"title":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers | KQED","description":"Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","datePublished":"2016-02-05T16:51:05.000Z","dateModified":"2019-01-11T20:50:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106619 http://ww2.kqed.org/bayareabites/?p=106619","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/","disqusTitle":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","path":"/bayareabites/106619/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\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 serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106619/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","authors":["5015","5014"],"categories":["bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_10971","bayareabites_621","bayareabites_330","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_106635","label":"bayareabites"}},"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? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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