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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"monicalo":{"type":"authors","id":"11548","meta":{"index":"authors_1591205172","id":"11548","found":true},"name":"Monica Lo","firstName":"Monica","lastName":"Lo","slug":"monicalo","email":"monicalo@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images, Menu Stories, and KQED.\r\n\r\nIn 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"}},"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_131287":{"type":"posts","id":"bayareabites_131287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131287","score":null,"sort":[1544463114000]},"guestAuthors":[],"slug":"bourbon-bacon-jam-with-dark-fruits","title":"Bourbon Bacon Jam with Dark Fruits","publishDate":1544463114,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bacon jam is where the best of sweet and savory meet.","status":"publish","parent":0,"modified":1544643789,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":403},"headData":{"title":"Bourbon Bacon Jam with Dark Fruits | KQED","description":"Bacon jam is where the best of sweet and savory meet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131287 https://ww2.kqed.org/bayareabites/?p=131287","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/10/bourbon-bacon-jam-with-dark-fruits/","disqusTitle":"Bourbon Bacon Jam with Dark Fruits","path":"/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>Bacon jam is where the best of sweet and savory meet. I whipped up my first batch of bacon jam a few years back when I lived in Brooklyn. I brought it to work the next day with a loaf of bread and it was gone in seconds. Colleagues demanded more and I thought it would be so much fun to have a little bacon jam side hustle. The bacon jam company never came to fruition but I still make it when requested.\u003c/p>\n\u003cp>This bacon jam is chock full of dark fruits soaked in bourbon and coffee to add natural sweetness, depth, and personality to the jam while cutting down on refined sugar.\u003c/p>\n\u003cp>Slather it on crusty bread, brussels sprouts, corn muffins, or on a juicy burger and enjoy the flavor explosion.\u003c/p>\n\u003ch2>\u003cb>Bourbon Bacon Jam with Dark Fruits\u003cbr>\n\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes six 4 oz jars \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-800x589.jpg\" alt=\"Bacon jam on tartine.\" width=\"1920\" height=\"1413\">\u003cfigcaption class=\"wp-caption-text\">Bacon jam on tartine. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003cspan style=\"font-weight: 400\">½ cup bourbon\u003cbr>\n\u003c/span>\u003c/b>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup brewed coffee\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 pitted dates, chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup dried cherries \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1.5 lb bacon (24 oz package)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 Tbsp bacon fat, reserved\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup shallots, diced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup balsamic vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup light brown sugar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ tsp smoked paprika\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ Cracked black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a small mixing bowl, soak pitted dates and dried cherries in bourbon and coffee. Set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a large cast iron skillet, cook bacon in batches, according to the package, until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp of bacon fat. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add reserved bacon fat to cast iron skillet over medium heat, add shallots and cook until lightly brown, stirring occasionally. Turn the heat to medium-low and continue to caramelize and soften for 5 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Increase the heat to medium-high and add the bourbon soaked fruit and liquid from the mixing bowl. Stir and scrape the skillet to make sure the shallots do not burn. Cook for an additional minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add bacon, caramelized onions, dates, and cherries in a food processor and pulse to your preferred texture. Some like it more rustic, others like it more fine. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Return the bacon mixture to the skillet over medium-low heat and add balsamic vinegar, light brown sugar, smoked paprika, and cracked black pepper. Stir until the mixture is uniform and simmer for another 10-13 minutes until the jam thickens to your liking. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Taste to see if more paprika or cracked pepper is needed. \u003c/span>\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/131287/bourbon-bacon-jam-with-dark-fruits","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_278","bayareabites_987"],"featImg":"bayareabites_131289","label":"bayareabites_15122"},"bayareabites_115852":{"type":"posts","id":"bayareabites_115852","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115852","score":null,"sort":[1489428905000]},"guestAuthors":[],"slug":"eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","publishDate":1489428905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","status":"publish","parent":0,"modified":1489429065,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":844},"headData":{"title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death | KQED","description":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115852 https://ww2.kqed.org/bayareabites/?p=115852","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/13/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death/","disqusTitle":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Paul Taylor/Getty Images, John Lawson/Belhaven/Getty Images","nprStoryId":"519443324","nprApiLink":"http://api.npr.org/query?id=519443324&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease?ft=nprml&f=519443324","nprRetrievedStory":"1","nprPubDate":"Sat, 11 Mar 2017 08:10:00 -0500","nprStoryDate":"Sat, 11 Mar 2017 07:00:00 -0500","nprLastModifiedDate":"Sat, 11 Mar 2017 08:10:50 -0500","path":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\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>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","authors":["byline_bayareabites_115852"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_278","bayareabites_11215","bayareabites_1828"],"featImg":"bayareabites_115853","label":"source_bayareabites_115852"},"bayareabites_114520":{"type":"posts","id":"bayareabites_114520","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114520","score":null,"sort":[1483718406000]},"guestAuthors":[],"slug":"gastropig-a-new-destination-for-breakfast-sandwiches-in-uptown-oakland","title":"Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland","publishDate":1483718406,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n","status":"publish","parent":0,"modified":1483980723,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":984},"headData":{"title":"Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland | KQED","description":"If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114520 http://ww2.kqed.org/bayareabites/?p=114520","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/06/gastropig-a-new-destination-for-breakfast-sandwiches-in-uptown-oakland/","disqusTitle":"Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/114520/gastropig-a-new-destination-for-breakfast-sandwiches-in-uptown-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\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>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114520/gastropig-a-new-destination-for-breakfast-sandwiches-in-uptown-oakland","authors":["5566"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_278","bayareabites_14804","bayareabites_15712","bayareabites_616","bayareabites_1180"],"featImg":"bayareabites_114538","label":"source_bayareabites_114520"},"bayareabites_110434":{"type":"posts","id":"bayareabites_110434","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110434","score":null,"sort":[1467563894000]},"guestAuthors":[],"slug":"time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard","title":"Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard","publishDate":1467563894,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.","status":"publish","parent":0,"modified":1550608763,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":483},"headData":{"title":"Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard | KQED","description":"Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110434 http://ww2.kqed.org/bayareabites/?p=110434","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/03/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard/","disqusTitle":"Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard","path":"/bayareabites/110434/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/110434/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8243","bayareabites_278","bayareabites_16297","bayareabites_616","bayareabites_3682"],"featImg":"bayareabites_110516","label":"bayareabites"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_109087":{"type":"posts","id":"bayareabites_109087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109087","score":null,"sort":[1462633709000]},"guestAuthors":[],"slug":"celebrate-mothers-day-with-a-breakfast-salad","title":"Celebrate Mother’s Day with a Breakfast Salad!","publishDate":1462633709,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","status":"publish","parent":0,"modified":1526138759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":711},"headData":{"title":"Celebrate Mother’s Day with a Breakfast Salad! | KQED","description":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109087 http://ww2.kqed.org/bayareabites/?p=109087","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/07/celebrate-mothers-day-with-a-breakfast-salad/","disqusTitle":"Celebrate Mother’s Day with a Breakfast Salad!","path":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/109087/celebrate-mothers-day-with-a-breakfast-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_278","bayareabites_477","bayareabites_15447","bayareabites_33","bayareabites_3992","bayareabites_16157","bayareabites_1815","bayareabites_11793"],"featImg":"bayareabites_109137","label":"bayareabites"},"bayareabites_105321":{"type":"posts","id":"bayareabites_105321","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105321","score":null,"sort":[1451520452000]},"guestAuthors":[],"slug":"new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","title":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes","publishDate":1451520452,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/Ei8Aoqc-SGg\u003c/p>\n\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\n\u003cp>https://youtu.be/o5iBX__B_QM\u003c/p>\n\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.","status":"publish","parent":0,"modified":1451578985,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":921},"headData":{"title":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes | KQED","description":"Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105321 http://ww2.kqed.org/bayareabites/?p=105321","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/","disqusTitle":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105321/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\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>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ei8Aoqc-SGg'\n title='//www.youtube.com/embed/Ei8Aoqc-SGg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/o5iBX__B_QM'\n title='//www.youtube.com/embed/o5iBX__B_QM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105321/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","authors":["5014","5015"],"series":["bayareabites_15124"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_278","bayareabites_12011","bayareabites_11795","bayareabites_15178","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_105582","label":"source_bayareabites_105321"},"bayareabites_102926":{"type":"posts","id":"bayareabites_102926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102926","score":null,"sort":[1447344050000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","publishDate":1447344050,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","status":"publish","parent":0,"modified":1571962207,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":656},"headData":{"title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED","description":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102926 http://ww2.kqed.org/bayareabites/?p=102926","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/","disqusTitle":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_89601,bayareabites_53169","label":"Thanksgiving Sides to Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 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>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_2898","bayareabites_14750","bayareabites_15035","bayareabites_12787","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103086","label":"source_bayareabites_102926"},"bayareabites_102469":{"type":"posts","id":"bayareabites_102469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102469","score":null,"sort":[1445890502000]},"guestAuthors":[],"slug":"bad-day-for-bacon-processed-meats-cause-cancer-who-says","title":"Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says","publishDate":1445890502,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The World Health Organization's decision puts bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking. And beef, pork, veal and lamb are \"probably carcinogenic,\" WHO says.","status":"publish","parent":0,"modified":1445890642,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":551},"headData":{"title":"Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says | KQED","description":"The World Health Organization's decision puts bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking. And beef, pork, veal and lamb are "probably carcinogenic," WHO says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102469 http://ww2.kqed.org/bayareabites/?p=102469","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/26/bad-day-for-bacon-processed-meats-cause-cancer-who-says/","disqusTitle":"Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says","source":"Health & Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"451211964","nprApiLink":"http://api.npr.org/query?id=451211964&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who?ft=nprml&f=451211964","nprRetrievedStory":"1","nprPubDate":"Mon, 26 Oct 2015 13:53:00 -0400","nprStoryDate":"Mon, 26 Oct 2015 10:31:00 -0400","nprLastModifiedDate":"Mon, 26 Oct 2015 13:53:51 -0400","path":"/bayareabites/102469/bad-day-for-bacon-processed-meats-cause-cancer-who-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\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>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102469/bad-day-for-bacon-processed-meats-cause-cancer-who-says","authors":["byline_bayareabites_102469"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_278","bayareabites_635","bayareabites_2346","bayareabites_15000","bayareabites_13103","bayareabites_14185"],"featImg":"bayareabites_102474","label":"source_bayareabites_102469"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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