Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala
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Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. 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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"},"emilyluchetti":{"type":"authors","id":"11572","meta":{"index":"authors_1591205172","id":"11572","found":true},"name":"Emily Luchetti","firstName":"Emily","lastName":"Luchetti","slug":"emilyluchetti","email":"emilyluchetti@icloud.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.","avatar":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Emily Luchetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/fffc375e4b7ec1ee51f1e17feb056562?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/emilyluchetti"},"kristinacho":{"type":"authors","id":"11641","meta":{"index":"authors_1591205172","id":"11641","found":true},"name":"Kristina Cho","firstName":"Kristina","lastName":"Cho","slug":"kristinacho","email":"heykcho@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-29 c2-2a c2-2b c2-4l c2-1 c2-2 c2-4m c2-4n c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003cdiv class=\"x-el x-el-div c2-1 c2-2 x-d-ux x-d-aid\" data-ux=\"Block\" data-aid=\"CALENDAR_DESC\">\r\n\u003cdiv class=\"x-el x-el-p c2-6 c2-7 c2-44 c2-45 c2-2 c2-v c2-1l c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-route x-d-aid x-rt\" data-ux=\"Text\" data-route=\"events/0/desc\" data-aid=\"CALENDAR_DESC_TEXT\">\r\n\r\n\u003cspan class=\"x-el x-el-span c2-1 c2-2 c2-4o c2-4p x-d-ux\">Kristina Cho is a San Francisco based food blogger. The blog \u003ca class=\"x-el x-el-a c2-46 c2-3 c2-4a c2-49 c2-6 c2-7 c2-4q c2-9 c2-1 c2-h c2-i c2-4d c2-4e x-d-ux\" href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">\u003cspan class=\"x-el x-el-span c2-46 c2-1 c2-47 x-d-ux\">Eat Cho Food\u003c/span>\u003c/a> showcases her love of dumplings, noodles, and artful bakes. Her joyful recipes are inspired by growing up in her family's restaurant, her background in design, the seasons, and a strong love for feeding people.\u003c/span>\r\n\r\n\u003c/div>\r\n\u003c/div>\r\n\u003c/div>\r\n\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-4r c2-2a c2-2b c2-4s c2-1 c2-2 c2-4j c2-4k c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003ch4 class=\"x-el x-el-h4 c2-6 c2-7 c2-40 c2-43 c2-17 c2-v c2-g c2-3v c2-1x c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-aid\" data-ux=\"HeadingMinor\" data-aid=\"CALENDAR_EVENT_TIME\">\u003c/h4>\r\n\u003c/div>","avatar":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Kristina Cho | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kristinacho"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135565":{"type":"posts","id":"bayareabites_135565","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135565","score":null,"sort":[1574438837000]},"guestAuthors":[],"slug":"fresh-farmers-market-picks-for-your-holiday-table","title":"Fresh Farmers Market Picks for Your Holiday Table","publishDate":1574438837,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_109221,bayareabites_102262' label='Other Holiday Tips From CUESA']\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","status":"publish","parent":0,"modified":1574440653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1161},"headData":{"title":"Fresh Farmers Market Picks for Your Holiday Table | KQED","description":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Farmers Market Picks for Your Holiday Table","datePublished":"2019-11-22T16:07:17.000Z","dateModified":"2019-11-22T16:37:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135565 https://ww2.kqed.org/bayareabites/?p=135565","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/22/fresh-farmers-market-picks-for-your-holiday-table/","disqusTitle":"Fresh Farmers Market Picks for Your Holiday Table","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_109221,bayareabites_102262","label":"Other Holiday Tips From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\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>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","authors":["5484"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_12744","bayareabites_1874","bayareabites_95","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_1844","bayareabites_12","bayareabites_90","bayareabites_11070"],"tags":["bayareabites_16479","bayareabites_237","bayareabites_16285","bayareabites_2172","bayareabites_9710","bayareabites_16317","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135608","label":"bayareabites_15012"},"bayareabites_135445":{"type":"posts","id":"bayareabites_135445","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135445","score":null,"sort":[1574094456000]},"guestAuthors":[],"slug":"coffee-and-five-spice-roast-pork","title":"Coffee and Five Spice Roast Pork","publishDate":1574094456,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_135206,bayareabites_131564' label='More Holiday Recipes']\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"This Coffee and Five Spice Roast Pork recipe is full of flavor and relatively hands-off once the prep work is done.","status":"publish","parent":0,"modified":1574110781,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":611},"headData":{"title":"Coffee and Five Spice Roast Pork | KQED","description":"This Coffee and Five Spice Roast Pork recipe is full of flavor and relatively hands-off once the prep work is done.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coffee and Five Spice Roast Pork","datePublished":"2019-11-18T16:27:36.000Z","dateModified":"2019-11-18T20:59:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135445 https://ww2.kqed.org/bayareabites/?p=135445","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/18/coffee-and-five-spice-roast-pork/","disqusTitle":"Coffee and Five Spice Roast Pork","path":"/bayareabites/135445/coffee-and-five-spice-roast-pork","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135206,bayareabites_131564","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\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>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135445/coffee-and-five-spice-roast-pork","authors":["11641"],"series":["bayareabites_15122","bayareabites_15124","bayareabites_15012"],"categories":["bayareabites_2998","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_16479","bayareabites_9710","bayareabites_14738","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135449","label":"bayareabites_15012"},"bayareabites_135206":{"type":"posts","id":"bayareabites_135206","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135206","score":null,"sort":[1572294134000]},"guestAuthors":[],"slug":"kale-and-mushroom-sticky-rice-stuffing","title":"Kale and Mushroom Sticky Rice Stuffing","publishDate":1572294134,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n[aside postID='bayareabites_121797,bayareabites_131377' label='More Thanksgiving Inspiration']\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This sticky rice stuffing is a delightful mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish Lo Mai Fan.","status":"publish","parent":0,"modified":1574110711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":533},"headData":{"title":"Kale and Mushroom Sticky Rice Stuffing | KQED","description":"This sticky rice stuffing is a delightful mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish Lo Mai Fan.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kale and Mushroom Sticky Rice Stuffing","datePublished":"2019-10-28T20:22:14.000Z","dateModified":"2019-11-18T20:58:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135206 https://ww2.kqed.org/bayareabites/?p=135206","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/28/kale-and-mushroom-sticky-rice-stuffing/","disqusTitle":"Kale and Mushroom Sticky Rice Stuffing","nprByline":"Kristina Cho","path":"/bayareabites/135206/kale-and-mushroom-sticky-rice-stuffing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_121797,bayareabites_131377","label":"More Thanksgiving Inspiration "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \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/135206/kale-and-mushroom-sticky-rice-stuffing","authors":["byline_bayareabites_135206"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_2998","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2962","bayareabites_16235","bayareabites_16284"],"featImg":"bayareabites_135209","label":"bayareabites_15012"},"bayareabites_131685":{"type":"posts","id":"bayareabites_131685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131685","score":null,"sort":[1544546147000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake","title":"Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake","publishDate":1544546147,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"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>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.","status":"publish","parent":0,"modified":1571959991,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":670},"headData":{"title":"Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake | KQED","description":"The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake","datePublished":"2018-12-11T16:35:47.000Z","dateModified":"2019-10-24T23:33:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131685 https://ww2.kqed.org/bayareabites/?p=131685","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/11/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake/","disqusTitle":"Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake","videoEmbed":"https://youtu.be/yIAxcjpD6nk","path":"/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake","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>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake","authors":["11572"],"series":["bayareabites_16039","bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_16479","bayareabites_49","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_131698","label":"bayareabites_15122"},"bayareabites_122525":{"type":"posts","id":"bayareabites_122525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122525","score":null,"sort":[1511366430000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-indian-style-turkey-tikka-masala","title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","publishDate":1511366430,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","status":"publish","parent":0,"modified":1571960167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":519},"headData":{"title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED","description":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","datePublished":"2017-11-22T16:00:30.000Z","dateModified":"2019-10-24T23:36:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122525 https://ww2.kqed.org/bayareabites/?p=122525","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/22/thanksgiving-leftovers-indian-style-turkey-tikka-masala/","disqusTitle":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","videoEmbed":"https://youtu.be/xJfyh-ySBpQ","path":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122816,122817,122818,122819,122824,122857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16022","bayareabites_543"],"featImg":"bayareabites_122840","label":"bayareabites_15101"},"bayareabites_122518":{"type":"posts","id":"bayareabites_122518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122518","score":null,"sort":[1511312034000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","publishDate":1511312034,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","status":"publish","parent":0,"modified":1571960617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":870},"headData":{"title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED","description":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","datePublished":"2017-11-22T00:53:54.000Z","dateModified":"2019-10-24T23:43:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122518 https://ww2.kqed.org/bayareabites/?p=122518","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/21/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo/","disqusTitle":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","videoEmbed":"https://youtu.be/xM71BM7iQVo","path":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\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>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_546","bayareabites_938","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543","bayareabites_16017"],"featImg":"bayareabites_122802","label":"bayareabites_15101"},"bayareabites_122533":{"type":"posts","id":"bayareabites_122533","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122533","score":null,"sort":[1511020514000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","publishDate":1511020514,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \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>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","status":"publish","parent":0,"modified":1571960977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":899},"headData":{"title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED","description":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","datePublished":"2017-11-18T15:55:14.000Z","dateModified":"2019-10-24T23:49:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122533 https://ww2.kqed.org/bayareabites/?p=122533","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/18/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie/","disqusTitle":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","videoEmbed":"https://youtu.be/0ev2bAt-LeM","source":"Celebrity Chefs Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/","path":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \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>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","authors":["11397"],"series":["bayareabites_16039","bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_799","bayareabites_8924","bayareabites_147","bayareabites_16018","bayareabites_9051","bayareabites_16019","bayareabites_228","bayareabites_8925","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_122639","label":"source_bayareabites_122533"},"bayareabites_122529":{"type":"posts","id":"bayareabites_122529","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122529","score":null,"sort":[1510957124000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","publishDate":1510957124,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","status":"publish","parent":0,"modified":1571961139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":992},"headData":{"title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED","description":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","datePublished":"2017-11-17T22:18:44.000Z","dateModified":"2019-10-24T23:52:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122529 https://ww2.kqed.org/bayareabites/?p=122529","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/17/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette/","disqusTitle":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","videoEmbed":"https://youtu.be/GwDT6lEX7iI","path":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\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>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_377","bayareabites_1815","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_122738","label":"bayareabites_15101"},"bayareabites_122513":{"type":"posts","id":"bayareabites_122513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122513","score":null,"sort":[1510857510000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","publishDate":1510857510,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n[aside postID='bayareabites_103196,bayareabites_131380' label='More Thanksgiving Recipes']\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122598,122597,122599\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122602,122603,122607,122624\"]\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \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 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","status":"publish","parent":0,"modified":1573838332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":831},"headData":{"title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme | KQED","description":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","datePublished":"2017-11-16T18:38:30.000Z","dateModified":"2019-11-15T17:18:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122513 https://ww2.kqed.org/bayareabites/?p=122513","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/16/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme/","disqusTitle":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","videoEmbed":"https://youtu.be/ZKvUm3R975g","path":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_103196,bayareabites_131380","label":"More Thanksgiving Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122598,122597,122599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122602,122603,122607,122624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \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 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16016"],"featImg":"bayareabites_122595","label":"bayareabites_15101"}},"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. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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