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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. 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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"}},"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_23951":{"type":"posts","id":"bayareabites_23951","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23951","score":null,"sort":[1299168034000]},"guestAuthors":[],"slug":"comforting-cheap-and-kid-friendly-half-the-meat-tamale-pie","title":"Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie","publishDate":1299168034,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tamale-pie.jpg\" alt=\"tamale pie\" title=\"tamale pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23953\">\u003cbr>\nFood and taste are cyclical in a person's life. A dish that is a hands-down favorite in your childhood may not seem so desirable as an adult. Take scrambled eggs. These were my favorite childhood breakfast, but once I was a teenager I detested their wobbly texture and thought their odor was slightly sulfuric. Then, when I was pregnant, I couldn't seem to eat enough scrambled eggs. \u003c/p>\n\u003cp>So what does this have to do with tamale pie? Everything. You see tamale pie is one of those dishes many of us loved in our youth, but then either forgot about or hated once we were in our 20s. The whole casserole thing belonged to a time of culinary naiveté from the 70s and 80s, and so we tucked the thought of tamale pie away with deviled eggs and Jell-O. \u003c/p>\n\u003cp>But now that I'm a mom trying to find new meals for my kids to eat, I have finally come full circle. What seemed unsophisticated a few years ago now seems like a completely legitimate dinner for a family with two kids. There is nothing urbane or refined about a weekday meal crammed in between homework and Girl Scouts and a quick casserole that is full of nutritious ingredients your kids will eat without complaint is the only appeal you need. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/\">Cheesy Enchilada Casserole\u003c/a>, my weekday meals are relying more and more on one-dish recipes that fall into the category of comfort food and are easy on a kid's tongue. Bring on the casseroles and pass the sour cream!\u003c/p>\n\u003cp>Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Half-the-Meat Tamale Pie\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>A Southwestern casserole made using meat, beans and chilies with a cornmeal crust\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan-of-tamale-pie500.jpg\" alt=\"Pan of Tamale Pie\" title=\"Pan of Tamale Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24078 photo\">\u003c/p>\n\u003cp>Prep time: \u003cspan class=\"preptime\">25 min \u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n Cook time: \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">1 hour 5 min \u003cspan class=\"value-title\" title=\"PT1H5M\">\u003c/span>\u003c/span>\u003cbr>\n Yield: \u003cspan class=\"yield\">1 tamale pie (4-6 servings)\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 Tbsp corn or vegetable oil\u003c/li>\n\u003cli class=\"ingredient\">1/2 pound ground meat (beef or turkey)\u003c/li>\n\u003cli class=\"ingredient\">1 15 oz can or 2 cups black beans\u003c/li>\n\u003cli class=\"ingredient\">1 whole onion minced\u003c/li>\n\u003cli class=\"ingredient\">2 Anaheim peppers minced (If you want to really go retro, use a can of sliced Mexican chilies instead)\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp tomato paste\u003c/li>\n\u003cli class=\"ingredient\">1 cup chicken or vegetable broth (plus more if needed)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp\u003c/span> \u003cspan class=\"name\">chile powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">ground cumin\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">dried Mexican oregano (regular Oregano is fine)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">slice black olives\u003c/span> (You got it. The ones from the can. Now stop sneering.)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">ear of corn (removed from the hull)\u003c/span> or \u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">frozen corn\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Cornmeal Crust\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">masa harina or finely ground corn meal (if you don’t have this on hand, just use 1 cup medium ground cornmeal)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">medium ground corn meal\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">water\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">chicken or vegetable broth\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">cheddar or Monterey jack cheese grated\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat oil in a large pan on medium-high heat and then add in the onions. Sauté for 3-5 minutes or until softened.\u003c/li>\n\u003cli>Add in the meat, chili powder, oregano and ground cumin and then continue to cook until meat is browned.\u003c/li>\n\u003cli>Toss in the Anaheim peppers and sauté for another minute and then combine the tomato paste into the vegetables and meat. Cook for another minute before adding in the broth and then stir to fully incorporate.\u003c/li>\n\u003cli> Add in the beans, cover and simmer for 15-20 minutes. Meanwhile, preheat oven to 350 degrees.\u003c/li>\n\u003cli> For the crust, you should now boil the water and broth in a medium pot with about 1/2 tsp salt. When mixture comes to a boil, whisk in the masaharina/finely ground cornmeal and medium ground cornmeal. Simmer for 5 minutes, stirring almost constantly (this is sort of like making a quick polenta). Add salt to taste.\u003c/li>\n\u003cli> Add the olives and corn to the meat and bean mixture and then place it in a 9x13 baking pan (or just use the pan you cooked it in if it's oven proof. Once again I use my handy dandy large cast iron pan).\u003c/li>\n\u003cli> Add 1/2 cup cheese into the hot cornmeal topping and then pour it evenly over the meat and beans and then top with the final 1/2 cup of grated cheese. Bake for 30-40 minutes (if you have a convection oven you will be closer to 30 minutes; if a regular oven closer to 40).\u003c/li>\n\u003cli> When crust is golden brown remove casserole from the oven. Serve with sour cream.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>USA Southwestern\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now.","status":"publish","parent":0,"modified":1299177117,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":861},"headData":{"title":"Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie | KQED","description":"Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie","datePublished":"2011-03-03T16:00:34.000Z","dateModified":"2011-03-03T18:31:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23951 http://blogs.kqed.org/bayareabites/?p=23951","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/03/comforting-cheap-and-kid-friendly-half-the-meat-tamale-pie/","disqusTitle":"Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie","path":"/bayareabites/23951/comforting-cheap-and-kid-friendly-half-the-meat-tamale-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tamale-pie.jpg\" alt=\"tamale pie\" title=\"tamale pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23953\">\u003cbr>\nFood and taste are cyclical in a person's life. A dish that is a hands-down favorite in your childhood may not seem so desirable as an adult. Take scrambled eggs. These were my favorite childhood breakfast, but once I was a teenager I detested their wobbly texture and thought their odor was slightly sulfuric. Then, when I was pregnant, I couldn't seem to eat enough scrambled eggs. \u003c/p>\n\u003cp>So what does this have to do with tamale pie? Everything. You see tamale pie is one of those dishes many of us loved in our youth, but then either forgot about or hated once we were in our 20s. The whole casserole thing belonged to a time of culinary naiveté from the 70s and 80s, and so we tucked the thought of tamale pie away with deviled eggs and Jell-O. \u003c/p>\n\u003cp>But now that I'm a mom trying to find new meals for my kids to eat, I have finally come full circle. What seemed unsophisticated a few years ago now seems like a completely legitimate dinner for a family with two kids. There is nothing urbane or refined about a weekday meal crammed in between homework and Girl Scouts and a quick casserole that is full of nutritious ingredients your kids will eat without complaint is the only appeal you need. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/\">Cheesy Enchilada Casserole\u003c/a>, my weekday meals are relying more and more on one-dish recipes that fall into the category of comfort food and are easy on a kid's tongue. Bring on the casseroles and pass the sour cream!\u003c/p>\n\u003cp>Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Half-the-Meat Tamale Pie\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>A Southwestern casserole made using meat, beans and chilies with a cornmeal crust\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan-of-tamale-pie500.jpg\" alt=\"Pan of Tamale Pie\" title=\"Pan of Tamale Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24078 photo\">\u003c/p>\n\u003cp>Prep time: \u003cspan class=\"preptime\">25 min \u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n Cook time: \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">1 hour 5 min \u003cspan class=\"value-title\" title=\"PT1H5M\">\u003c/span>\u003c/span>\u003cbr>\n Yield: \u003cspan class=\"yield\">1 tamale pie (4-6 servings)\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 Tbsp corn or vegetable oil\u003c/li>\n\u003cli class=\"ingredient\">1/2 pound ground meat (beef or turkey)\u003c/li>\n\u003cli class=\"ingredient\">1 15 oz can or 2 cups black beans\u003c/li>\n\u003cli class=\"ingredient\">1 whole onion minced\u003c/li>\n\u003cli class=\"ingredient\">2 Anaheim peppers minced (If you want to really go retro, use a can of sliced Mexican chilies instead)\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp tomato paste\u003c/li>\n\u003cli class=\"ingredient\">1 cup chicken or vegetable broth (plus more if needed)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp\u003c/span> \u003cspan class=\"name\">chile powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">ground cumin\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">dried Mexican oregano (regular Oregano is fine)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">slice black olives\u003c/span> (You got it. The ones from the can. Now stop sneering.)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">ear of corn (removed from the hull)\u003c/span> or \u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">frozen corn\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Cornmeal Crust\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">masa harina or finely ground corn meal (if you don’t have this on hand, just use 1 cup medium ground cornmeal)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">medium ground corn meal\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">water\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">chicken or vegetable broth\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">cheddar or Monterey jack cheese grated\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat oil in a large pan on medium-high heat and then add in the onions. Sauté for 3-5 minutes or until softened.\u003c/li>\n\u003cli>Add in the meat, chili powder, oregano and ground cumin and then continue to cook until meat is browned.\u003c/li>\n\u003cli>Toss in the Anaheim peppers and sauté for another minute and then combine the tomato paste into the vegetables and meat. Cook for another minute before adding in the broth and then stir to fully incorporate.\u003c/li>\n\u003cli> Add in the beans, cover and simmer for 15-20 minutes. Meanwhile, preheat oven to 350 degrees.\u003c/li>\n\u003cli> For the crust, you should now boil the water and broth in a medium pot with about 1/2 tsp salt. When mixture comes to a boil, whisk in the masaharina/finely ground cornmeal and medium ground cornmeal. Simmer for 5 minutes, stirring almost constantly (this is sort of like making a quick polenta). Add salt to taste.\u003c/li>\n\u003cli> Add the olives and corn to the meat and bean mixture and then place it in a 9x13 baking pan (or just use the pan you cooked it in if it's oven proof. Once again I use my handy dandy large cast iron pan).\u003c/li>\n\u003cli> Add 1/2 cup cheese into the hot cornmeal topping and then pour it evenly over the meat and beans and then top with the final 1/2 cup of grated cheese. Bake for 30-40 minutes (if you have a convection oven you will be closer to 30 minutes; if a regular oven closer to 40).\u003c/li>\n\u003cli> When crust is golden brown remove casserole from the oven. Serve with sour cream.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>USA Southwestern\u003c/em>\u003c/p>\n\u003c/fieldset>\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/23951/comforting-cheap-and-kid-friendly-half-the-meat-tamale-pie","authors":["5016"],"categories":["bayareabites_1962","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3384","bayareabites_731","bayareabites_537","bayareabites_2192","bayareabites_1005","bayareabites_9049","bayareabites_574"],"label":"bayareabites"},"bayareabites_21233":{"type":"posts","id":"bayareabites_21233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21233","score":null,"sort":[1294934412000]},"guestAuthors":[],"slug":"cheesy-enchilada-casserole-chicken-vegetarian","title":"Cheesy Enchilada Casserole: Chicken + Vegetarian ","publishDate":1294934412,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheesy-chix.jpg\" alt=\"cheesy enchilada casserole\" title=\"cheesy enchilada casserole\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21391\">\u003c/p>\n\u003cp>A steaming plate of enchiladas is one of my favorite meals. I love how the depth of flavor in a good enchilada sauce wakes up the tongue; and then of course there's the added bonus of melted cheese. But the process of making enchiladas is a bit fussy. Baked while sitting rank and file, nestled against each other in a queue, they demand a tidy symmetry. The result is a row of neat and snug packages wrapped in their own corn tortillas, which is lovely on the plate, but unnecessary for a family dinner. Anyone who has gone through the process of making homemade enchiladas knows that filling each individual tortilla can be time consuming and messy; plus traditional enchilada sauce is difficult to make from scratch and it's hard to find a good one in a can or jar. It is for all these reasons that I abandoned making red sauce enchiladas at home and instead converted my recipe into a casserole. Little did I realize how good this dish would be, how inexpensive it would be to make, nor how much my family would love it. \u003c/p>\n\u003cp>The casserole's innate unruly character seemed like a perfect fit for enchilada's zesty ingredients. I figured I would use many of the same components -- chicken, cheese and a red sauce -- and then crossed my fingers that I would end up with something that was close to enchiladas. Yet as with so much in life, making what seemed a paltry amendment to preparation instructions ended up altering the finished product's essence. With the ingredients now added in a hodgepodge of layers, the spices and flavors were given the freedom to intermingle while chilies, sour cream and cheese were at liberty to melt into each other. And while conventional enchilada sauces are made up of dried chilies, I felt that the freewheeling nature of the casserole gave me license to be a bit more innovative. Okay, fine, I only added in tomatoes as a sauce base, but I never would have done this if I'd been making old-school enchiladas. When all was said and done, and I removed that bubbling cheesy dish from the oven, I found that enchilada casserole tastes even more luxurious than its authentic cousin.\u003c/p>\n\u003cp>As with enchiladas, this casserole is full of southwestern ingredients. Fresh Anaheim chili peppers cooked with chicken (or vegetables), onions, tomatoes, cumin, and Mexican oregano, not to mention a nice dose of chili powder, provides the satisfying Mexican flavors you expect but also a little more. You can also add in a jalapeno for some heat. If you want to keep this dish meat-free, just use roasted butternut or acorn squash instead of chicken (and savor the sweet earthy taste of those vegetables against the mildly picante flavors of the sauce). \u003c/p>\n\u003cp>Making the filling for this one-dish meal is a breeze, but assembling it is even easier. After toasting the tortillas a bit in a pan, you just layer half of them in a casserole dish, top with half the filling, some cheese and sour cream, and then add on another layer. That's it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Chicken Enchilada Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9 x 13 casserole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas\u003cbr>\n5 chicken thighs (or two cups leftover chicken)\u003cbr>\n½ cup chicken stock or water\u003cbr>\n2 large Anaheim peppers chopped\u003cbr>\n½ large onion chopped\u003cbr>\n1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they're worth seeking out)\u003cbr>\n1 tsp cumin\u003cbr>\n1 Tbsp Mexican oregano (or regular)\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\nSalt and pepper to taste\u003cbr>\n2/3 cup sour cream\u003cbr>\n¼ cup milk\u003cbr>\n1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)\u003cbr>\n½ cup Cotijo cheese (optional)\u003cbr>\n1 Tbsp lime juice\u003cbr>\n¼ cup chopped cilantro (optional)\u003cbr>\n1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.\u003c/p>\n\u003cp>3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.\u003c/p>\n\u003cp>4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.\u003c/p>\n\u003cp>5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.\u003c/p>\n\u003cp>6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.\u003c/p>\n\u003cp>7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.\u003c/p>\n\u003cp>8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13\" pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.\u003c/p>\n\u003cp>9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.\u003c/p>\n\u003cp>10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly. \u003c/p>\n\u003cp>11. Serve and enjoy.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Squash Enchilada Casserole Variation\u003c/strong>\u003cbr>\nFollow the above instructions with the following alteration:\u003c/p>\n\u003cp>1. Instead of cooking the chicken in step 1, roast your peeled and chopped squash in the oven with some olive oil and salt until al dente.\u003c/p>\n\u003cp>2. In step 5 leave out the chicken (obviously) and add in ½ cup vegetable broth instead. Also, do not add in your squash yet as you don't want to overcook it. Instead just simmer your other vegetables in the tomatoes and broth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Add your cubed and roasted squash in step 7.\u003c/p>\n\n","blocks":[],"excerpt":"So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.","status":"publish","parent":0,"modified":1297100834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1254},"headData":{"title":"Cheesy Enchilada Casserole: Chicken + Vegetarian | KQED","description":"So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for Cheesy Enchilada Casserole. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheesy Enchilada Casserole: Chicken + Vegetarian ","datePublished":"2011-01-13T16:00:12.000Z","dateModified":"2011-02-07T17:47:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21233 http://blogs.kqed.org/bayareabites/?p=21233","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/","disqusTitle":"Cheesy Enchilada Casserole: Chicken + Vegetarian ","path":"/bayareabites/21233/cheesy-enchilada-casserole-chicken-vegetarian","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheesy-chix.jpg\" alt=\"cheesy enchilada casserole\" title=\"cheesy enchilada casserole\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21391\">\u003c/p>\n\u003cp>A steaming plate of enchiladas is one of my favorite meals. I love how the depth of flavor in a good enchilada sauce wakes up the tongue; and then of course there's the added bonus of melted cheese. But the process of making enchiladas is a bit fussy. Baked while sitting rank and file, nestled against each other in a queue, they demand a tidy symmetry. The result is a row of neat and snug packages wrapped in their own corn tortillas, which is lovely on the plate, but unnecessary for a family dinner. Anyone who has gone through the process of making homemade enchiladas knows that filling each individual tortilla can be time consuming and messy; plus traditional enchilada sauce is difficult to make from scratch and it's hard to find a good one in a can or jar. It is for all these reasons that I abandoned making red sauce enchiladas at home and instead converted my recipe into a casserole. Little did I realize how good this dish would be, how inexpensive it would be to make, nor how much my family would love it. \u003c/p>\n\u003cp>The casserole's innate unruly character seemed like a perfect fit for enchilada's zesty ingredients. I figured I would use many of the same components -- chicken, cheese and a red sauce -- and then crossed my fingers that I would end up with something that was close to enchiladas. Yet as with so much in life, making what seemed a paltry amendment to preparation instructions ended up altering the finished product's essence. With the ingredients now added in a hodgepodge of layers, the spices and flavors were given the freedom to intermingle while chilies, sour cream and cheese were at liberty to melt into each other. And while conventional enchilada sauces are made up of dried chilies, I felt that the freewheeling nature of the casserole gave me license to be a bit more innovative. Okay, fine, I only added in tomatoes as a sauce base, but I never would have done this if I'd been making old-school enchiladas. When all was said and done, and I removed that bubbling cheesy dish from the oven, I found that enchilada casserole tastes even more luxurious than its authentic cousin.\u003c/p>\n\u003cp>As with enchiladas, this casserole is full of southwestern ingredients. Fresh Anaheim chili peppers cooked with chicken (or vegetables), onions, tomatoes, cumin, and Mexican oregano, not to mention a nice dose of chili powder, provides the satisfying Mexican flavors you expect but also a little more. You can also add in a jalapeno for some heat. If you want to keep this dish meat-free, just use roasted butternut or acorn squash instead of chicken (and savor the sweet earthy taste of those vegetables against the mildly picante flavors of the sauce). \u003c/p>\n\u003cp>Making the filling for this one-dish meal is a breeze, but assembling it is even easier. After toasting the tortillas a bit in a pan, you just layer half of them in a casserole dish, top with half the filling, some cheese and sour cream, and then add on another layer. That's it. \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>So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Chicken Enchilada Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9 x 13 casserole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas\u003cbr>\n5 chicken thighs (or two cups leftover chicken)\u003cbr>\n½ cup chicken stock or water\u003cbr>\n2 large Anaheim peppers chopped\u003cbr>\n½ large onion chopped\u003cbr>\n1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they're worth seeking out)\u003cbr>\n1 tsp cumin\u003cbr>\n1 Tbsp Mexican oregano (or regular)\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\nSalt and pepper to taste\u003cbr>\n2/3 cup sour cream\u003cbr>\n¼ cup milk\u003cbr>\n1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)\u003cbr>\n½ cup Cotijo cheese (optional)\u003cbr>\n1 Tbsp lime juice\u003cbr>\n¼ cup chopped cilantro (optional)\u003cbr>\n1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.\u003c/p>\n\u003cp>3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.\u003c/p>\n\u003cp>4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.\u003c/p>\n\u003cp>5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.\u003c/p>\n\u003cp>6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.\u003c/p>\n\u003cp>7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.\u003c/p>\n\u003cp>8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13\" pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.\u003c/p>\n\u003cp>9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.\u003c/p>\n\u003cp>10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly. \u003c/p>\n\u003cp>11. Serve and enjoy.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Squash Enchilada Casserole Variation\u003c/strong>\u003cbr>\nFollow the above instructions with the following alteration:\u003c/p>\n\u003cp>1. Instead of cooking the chicken in step 1, roast your peeled and chopped squash in the oven with some olive oil and salt until al dente.\u003c/p>\n\u003cp>2. In step 5 leave out the chicken (obviously) and add in ½ cup vegetable broth instead. Also, do not add in your squash yet as you don't want to overcook it. Instead just simmer your other vegetables in the tomatoes and broth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Add your cubed and roasted squash in step 7.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21233/cheesy-enchilada-casserole-chicken-vegetarian","authors":["5016"],"categories":["bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1642","bayareabites_8656","bayareabites_731","bayareabites_14750","bayareabites_621","bayareabites_3383","bayareabites_3403","bayareabites_480","bayareabites_8811","bayareabites_971","bayareabites_537","bayareabites_758","bayareabites_8450"],"label":"bayareabites"},"bayareabites_20424":{"type":"posts","id":"bayareabites_20424","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20424","score":null,"sort":[1293638459000]},"guestAuthors":[],"slug":"13-most-popular-bab-posts-and-recipes-in-2010","title":"13 Most Popular BAB Posts and Recipes in 2010","publishDate":1293638459,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>#13\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/\">Rich as Rockefeller\u003c/a> by Michael Procopio\u003c/p>\n\u003cblockquote>\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\r\nHere are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year.","status":"publish","parent":0,"modified":1550600495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1131},"headData":{"title":"13 Most Popular BAB Posts and Recipes in 2010 | KQED","description":"Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\r\nHere are the top thirteen stories and recipes most visited on Bay Area Bites during the year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"13 Most Popular BAB Posts and Recipes in 2010","datePublished":"2010-12-29T16:00:59.000Z","dateModified":"2019-02-19T18:21:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20424 http://blogs.kqed.org/bayareabites/?p=20424","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/29/13-most-popular-bab-posts-and-recipes-in-2010/","disqusTitle":"13 Most Popular BAB Posts and Recipes in 2010","path":"/bayareabites/20424/13-most-popular-bab-posts-and-recipes-in-2010","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\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>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>#13\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/\">Rich as Rockefeller\u003c/a> by Michael Procopio\u003c/p>\n\u003cblockquote>\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20424/13-most-popular-bab-posts-and-recipes-in-2010","authors":["5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_1865","bayareabites_1763","bayareabites_45","bayareabites_12"],"tags":["bayareabites_16271","bayareabites_731","bayareabites_480","bayareabites_1820","bayareabites_138","bayareabites_1021","bayareabites_14738"],"label":"bayareabites"},"bayareabites_20302":{"type":"posts","id":"bayareabites_20302","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20302","score":null,"sort":[1293120031000]},"guestAuthors":[],"slug":"trouble-free-holiday-breakfast-strata","title":"Trouble-Free Christmas Breakfast Strata","publishDate":1293120031,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n","blocks":[],"excerpt":"Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ","status":"publish","parent":0,"modified":1449087375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":674},"headData":{"title":"Trouble-Free Christmas Breakfast Strata | KQED","description":"Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Trouble-Free Christmas Breakfast Strata","datePublished":"2010-12-23T16:00:31.000Z","dateModified":"2015-12-02T20:16:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20302 http://blogs.kqed.org/bayareabites/?p=20302","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/","disqusTitle":"Trouble-Free Christmas Breakfast Strata","path":"/bayareabites/20302/trouble-free-holiday-breakfast-strata","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\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>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20302/trouble-free-holiday-breakfast-strata","authors":["5016"],"series":["bayareabites_15122"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_477","bayareabites_731","bayareabites_558","bayareabites_33","bayareabites_69","bayareabites_8638","bayareabites_8637","bayareabites_8603"],"featImg":"bayareabites_20304","label":"bayareabites_15122"},"bayareabites_10442":{"type":"posts","id":"bayareabites_10442","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10442","score":null,"sort":[1265900421000]},"guestAuthors":[],"slug":"saying-i-love-you-with-a-chicken-pot-pie","title":"Saying I Love You with a Chicken Pot Pie","publishDate":1265900421,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":"Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.","status":"publish","parent":0,"modified":1265908133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1462},"headData":{"title":"Saying I Love You with a Chicken Pot Pie | KQED","description":"Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Saying I Love You with a Chicken Pot Pie","datePublished":"2010-02-11T15:00:21.000Z","dateModified":"2010-02-11T17:08:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10442 http://blogs.kqed.org/bayareabites/?p=10442","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/11/saying-i-love-you-with-a-chicken-pot-pie/","disqusTitle":"Saying I Love You with a Chicken Pot Pie","path":"/bayareabites/10442/saying-i-love-you-with-a-chicken-pot-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\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 it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10442/saying-i-love-you-with-a-chicken-pot-pie","authors":["5016"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_731","bayareabites_621","bayareabites_3402","bayareabites_546","bayareabites_3447"],"label":"bayareabites"},"bayareabites_10066":{"type":"posts","id":"bayareabites_10066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10066","score":null,"sort":[1264690819000]},"guestAuthors":[],"slug":"creamy-chicken-and-rice-casserole","title":"Creamy Chicken and Rice Casserole","publishDate":1264690819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n","blocks":[],"excerpt":"My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.","status":"publish","parent":0,"modified":1302745523,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1192},"headData":{"title":"Creamy Chicken and Rice Casserole | KQED","description":"My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Creamy Chicken and Rice Casserole","datePublished":"2010-01-28T15:00:19.000Z","dateModified":"2011-04-14T01:45:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10066 http://blogs.kqed.org/bayareabites/?p=10066","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/","disqusTitle":"Creamy Chicken and Rice Casserole","path":"/bayareabites/10066/creamy-chicken-and-rice-casserole","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\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>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10066/creamy-chicken-and-rice-casserole","authors":["5016"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_12"],"tags":["bayareabites_3384","bayareabites_8656","bayareabites_731","bayareabites_3383","bayareabites_3382","bayareabites_546"],"label":"bayareabites"},"bayareabites_877":{"type":"posts","id":"bayareabites_877","meta":{"index":"posts_1591205157","site":"bayareabites","id":"877","score":null,"sort":[1204739040000]},"guestAuthors":[],"slug":"bake-until-bubby-macaroni-and-cheese-recipe","title":"Bake Until Bubby & Macaroni and Cheese Recipe","publishDate":1204739040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s1600-h/515FxESLASL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s320/515FxESLASL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always know what was in them, when asked what was for dinner, one of my colleagues used to say \"hot dish.\" The best casseroles ironically came from the poorest part of the county. Those Baptist's sure knew how to stretch a food dollar and make something out of close to nothing, they put the Episcopalians from the expensive neighborhood to shame! \u003c/p>\n\u003cp>In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471754471/kqedorg-20\">Bake Until Bubby\u003c/a>\u003c/b>, author \u003cb>\u003ca href=\"http://www.cliffordawright.com/caw/index.html\">Clifford A. Wright\u003c/a>\u003c/b> explains that casseroles gained a bad reputation after World War II when home cooks relied on processed, packaged and canned food rather than farm fresh ingredients. Thankfully, with the exception of canned tomatoes, Bake Until Bubbly eschews the cans, boxes of crackers and bags of chips and uses great high quality ingredients to create both traditional and modern casseroles. \u003c/p>\n\u003cp>Wright is a food historian and begins the book with casseroles throughout the ages. The recipes are divided into Breakfast Casseroles, Classic American Favorites, Casseroles from other Countries, Vegetable Casseroles, Vegetable Casseroles without Meat, and Dessert Casseroles. It's great to see casseroles being elevated into something worth savoring because they are generally easy to make, economical and yield something comforting. I've always been a fan.\u003c/p>\n\u003cp>\u003cb>Macaroni and Cheese\u003c/b>\u003cbr>Makes 4-6 servings\u003c/p>\n\u003cp>3 Tablespoons unsalted butter\u003cbr>3 Tablespoons finely chopped onion\u003cbr>1/2 garlic clove, finely chopped\u003cbr>3 Tablespoons all purpose flour\u003cbr>3 1/2 cups whole milk\u003cbr>1 pound milk or sharp aged white cheddar cheese, shredded\u003cbr>2 Tablespoons Dijon mustard\u003cbr>1/2 teaspoon salt plus more to taste\u003cbr>1 pound elbow macaroni or any short tubular pasta\u003cbr>2 Tablespoons dry bread crumbs\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees. Butter a 10 inch round baking casserole that is at least 3 inches deep. \u003c/p>\n\u003cp>2. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to low heat and simmer, stirring until smooth but liquidy, about 15 minutes. Add the cheese, 1 cup or a handful at a time, stirring frequently until it melts. Add the mustard, 3/4 teaspoon of salt, and stir to blend well.\u003c/p>\n\u003cp>3. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil. Add the macaroni and boil until half-cooked (follow the package instructions). Drain the macaroni and transfer it to a large bowl. Pour the cheese sauce over the macaroni and stir and toss a bit. Transfer the macaroni mixture to the casserole. Sprinkle with bread crumbs on top and bake until the top begins to turn golden and the sauce is bubbly, about 25 minutes. Let rest for 10 minutes, then serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted by permission from Bake Until Bubbly, by Clifford A. White. Published by John Wiley & Sons, Inc. Copyright © 2008 by Clifford A. White. All rights reserved.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":537},"headData":{"title":"Bake Until Bubby & Macaroni and Cheese Recipe | KQED","description":"When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bake Until Bubby & Macaroni and Cheese Recipe","datePublished":"2008-03-05T17:44:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"877 http://blogs.kqed.org/bayareabites/2008/03/05/bake-until-bubby-macaroni-and-cheese-recipe/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/05/bake-until-bubby-macaroni-and-cheese-recipe/","disqusTitle":"Bake Until Bubby & Macaroni and Cheese Recipe","path":"/bayareabites/877/bake-until-bubby-macaroni-and-cheese-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s1600-h/515FxESLASL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s320/515FxESLASL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always know what was in them, when asked what was for dinner, one of my colleagues used to say \"hot dish.\" The best casseroles ironically came from the poorest part of the county. Those Baptist's sure knew how to stretch a food dollar and make something out of close to nothing, they put the Episcopalians from the expensive neighborhood to shame! \u003c/p>\n\u003cp>In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471754471/kqedorg-20\">Bake Until Bubby\u003c/a>\u003c/b>, author \u003cb>\u003ca href=\"http://www.cliffordawright.com/caw/index.html\">Clifford A. Wright\u003c/a>\u003c/b> explains that casseroles gained a bad reputation after World War II when home cooks relied on processed, packaged and canned food rather than farm fresh ingredients. Thankfully, with the exception of canned tomatoes, Bake Until Bubbly eschews the cans, boxes of crackers and bags of chips and uses great high quality ingredients to create both traditional and modern casseroles. \u003c/p>\n\u003cp>Wright is a food historian and begins the book with casseroles throughout the ages. The recipes are divided into Breakfast Casseroles, Classic American Favorites, Casseroles from other Countries, Vegetable Casseroles, Vegetable Casseroles without Meat, and Dessert Casseroles. It's great to see casseroles being elevated into something worth savoring because they are generally easy to make, economical and yield something comforting. I've always been a fan.\u003c/p>\n\u003cp>\u003cb>Macaroni and Cheese\u003c/b>\u003cbr>Makes 4-6 servings\u003c/p>\n\u003cp>3 Tablespoons unsalted butter\u003cbr>3 Tablespoons finely chopped onion\u003cbr>1/2 garlic clove, finely chopped\u003cbr>3 Tablespoons all purpose flour\u003cbr>3 1/2 cups whole milk\u003cbr>1 pound milk or sharp aged white cheddar cheese, shredded\u003cbr>2 Tablespoons Dijon mustard\u003cbr>1/2 teaspoon salt plus more to taste\u003cbr>1 pound elbow macaroni or any short tubular pasta\u003cbr>2 Tablespoons dry bread crumbs\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees. Butter a 10 inch round baking casserole that is at least 3 inches deep. \u003c/p>\n\u003cp>2. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to low heat and simmer, stirring until smooth but liquidy, about 15 minutes. Add the cheese, 1 cup or a handful at a time, stirring frequently until it melts. Add the mustard, 3/4 teaspoon of salt, and stir to blend well.\u003c/p>\n\u003cp>3. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil. Add the macaroni and boil until half-cooked (follow the package instructions). Drain the macaroni and transfer it to a large bowl. Pour the cheese sauce over the macaroni and stir and toss a bit. Transfer the macaroni mixture to the casserole. Sprinkle with bread crumbs on top and bake until the top begins to turn golden and the sauce is bubbly, about 25 minutes. Let rest for 10 minutes, then serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted by permission from Bake Until Bubbly, by Clifford A. White. Published by John Wiley & Sons, Inc. Copyright © 2008 by Clifford A. White. All rights reserved.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/877/bake-until-bubby-macaroni-and-cheese-recipe","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_253","bayareabites_731"],"label":"bayareabites"},"bayareabites_851":{"type":"posts","id":"bayareabites_851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"851","score":null,"sort":[1202061600000]},"guestAuthors":[],"slug":"resist-the-box-homemade-macaroni-and-cheese","title":"Resist the Box: Homemade Macaroni and Cheese","publishDate":1202061600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s1600-h/maccheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s320/maccheese.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed those two girls (as well as my husband and myself). Meals at our house are often a struggle between what I want to make and what they want to eat, with compromises on both sides. Luckily we all have pretty open palates so everyone is usually happy.\u003c/p>\n\u003cp>Last Friday night was a perfect example for how this little game of tug-of-war works. I wanted to make a brisket (a lovely \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> grass fed cut that I got at the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a>). My daughters, however, had other plans. When I mentioned in the morning that I would make them a barbecued brisket during our traditional Friday Movie Night dinner, they both looked at me and frowned. Maddie said she wanted macaroni and cheese and Sophie agreed. As we were late for school, I ignored the comment so we could finish our morning routine, find shoes and rain jackets, and leave the house five minutes late for the bell. Although I like my children to want to eat whatever I make, my general rule is that I'm the mom and the cook, so I get to decide and I was determined to make brisket. Later that day, however, as I walked toward the grocery story in the cold rain, shivering and trying not to step in puddles, I realized that my daughters might be on to something. It really was the perfect day for homemade macaroni and cheese, all oozy and gooey and warm. My cold body started to crave it.\u003c/p>\n\u003cp>One thing I love about macaroni and cheese (other than its wonderful comfort food appeal), is that you can tweak it to suit your family’s needs. You can pretty much use whatever cheeses you like: I’ve had Italian versions with mozzarella and provolone, traditional versions with cheddar and American cheeses, and more epicurean types made with a roux, beautiful European cheeses, and heavy cream. You can add meat (such as ham, which I think tastes delicious), vegetables and herbs (parsley, peas, spinach and wild mushrooms are great), eggs (to fluff it up in the oven), or even toasted nuts (which I once saw and, I must admit, found appalling).\u003c/p>\n\u003cp>At our house, however, macaroni and cheese is usually simply what the name suggests –macaroni, cheese, and some milk and butter along with seasonings for a little extra flavor. I'm a food purist (well, at least most of the time) and so don't like to add too many ingredients to the dish as I want to taste the delicious cheese and pasta flavors. I also like to use at least three different types of cheeses as it gives the dish a richer and more nuanced taste. It's great to throw in something creamy (I like medium Tillamook cheddar or Colby), something sharp like aged provolone, Parmesan, or Gruyère, and something with a slightly distinct taste like Fontina or Cotswold.\u003c/p>\n\u003cp>A general rule for homemade macaroni and cheese is to make sure that every piece of pasta is covered in some creamy goodness. You don’t want a rude awakening from comfort-food nirvana by biting into a piece of plain pasta instead of bubbling savory cheese-coated noodles. Likewise, it's unappealing when the cheese clumps together in separated blobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To coat each piece of pasta, I make a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>and then add in some warm milk and whatever creamy cheese I'm using, which makes a thick cheesy sauce. I then pour this over some previously cooked al dente pasta. I try to cook the pasta ahead of time, so it's room temperature or cool when I use it, which in turn brings the cheese sauce down in temperature when you mix them together. The pasta, now blanketed in the cheese sauce, is ready to mix with the other cheeses. Because the pasta isn't hot, the other cheeses don't immediately melt when you add them in, allowing them to instead melt into and permeate the pasta while it's baking. This also allows the three cheeses to maintain more distinct flavors in the final dish as they melt on their own instead of together. Once I add the pasta to the buttered baking dish, I top it all with fresh breadcrumbs (usually heels of sliced bread chopped in the Cuisinart), which end up melting into the cheese on top to create a crunchy and slightly salty topping for the dish.\u003c/p>\n\u003cp>When I pulled the final dish from the oven last Friday, the cheeses were bubbling up and the top was crispy and crunchy. I served everyone a healthy portion alongside a plate of green salad (the cool crispness of the lettuce nicely accented the hot cheesy pasta). So there we were, kids and adults devouring homemade macaroni and cheese while watching \u003ca href=\"http://disney.go.com/disneyvideos/animatedfilms/homeontherange/main.html\">Home on the Range\u003c/a>. As I sat there watching Maggie and Mrs. Calloway outwit Alameda Slim, I realized this was really the perfect dish for our evening. If you’re unfamiliar with the movie, Maggie and Mrs. Calloway are cows, and so it would have been unseemly to have the beef brisket for dinner.\u003c/p>\n\u003cp>\u003cstrong>Homemade Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lb smallish pasta (such as celentani, small penne, or elbow)\u003cbr>1 ½ cups grated and packed Tillamook medium cheddar or Colby cheese\u003cbr>1 cup grated and packed Fontina or Cotswold cheese\u003cbr>1 cup grated and packed Gruyère, Parmesan, or aged provolone cheese\u003cbr>2 cups whole milk plus ½ cup to pour in later\u003cbr>1 Tbsp butter\u003cbr>1 tsp flour\u003cbr>½ - 1 tsp salt\u003cbr>½ tsp pepper\u003cbr>A dash of nutmeg\u003cbr>½ cup fresh bread crumbs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Cook pasta until al dente. Run cold water over it in a colander until it cools. Set aside. Preheat oven to 350 degrees.\u003cbr>2. Butter a large casserole dish.\u003cbr>3. Grate cheeses and set them aside.\u003cbr>4. Heat the milk in a sauce pan, being sure not to let it boil. Turn off heat and cover until ready to use.\u003cbr>5. In a medium sauce pan, melt butter on medium heat. Whisk in the flour when it starts to bubble, making a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>.\u003cbr>6. Add in the 2 cups of warm milk, whisking to incorporate it into the roux. Warm on medium until small bubbles start to form in the milk.\u003cbr>7. Turn off the heat and add the Tillamook or Colby cheese, stirring until it evenly melts and becomes smooth.\u003cbr>8. Add a ½ tsp salt, the nutmeg and the pepper to season.\u003cbr>9. In a large pot or bowl, mix the cooled pasta with the cheese sauce. Stir until the sauce is completely incorporated. Taste a piece of pasta and add the other ½ tsp of salt and more pepper if desired.\u003cbr>10. Add in the other two cheeses and gently stir so most of the cheese retains its grated appearance.\u003cbr>11. Place pasta and cheese in the buttered casserole dish and drizzle the remaining half cup of milk on top.\u003cbr>12. Spread the fresh bread crumbs evenly on top.\u003cbr>13. Oil a piece of aluminum foil large enough to cover the casserole dish and tighten it around the sides, oil side down.\u003cbr>14. Bake for 20 – 25 minutes or until the cheese starts to bubble up from inside the pasta.\u003cbr>15. Uncover the dish and bake for another 5-7 minutes or until the top starts to nicely brown and crisp up. Serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1264624374,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1303},"headData":{"title":"Resist the Box: Homemade Macaroni and Cheese | KQED","description":"Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Resist the Box: Homemade Macaroni and Cheese","datePublished":"2008-02-03T18:00:00.000Z","dateModified":"2010-01-27T20:32:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"851 http://blogs.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/","disqusTitle":"Resist the Box: Homemade Macaroni and Cheese","path":"/bayareabites/851/resist-the-box-homemade-macaroni-and-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s1600-h/maccheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s320/maccheese.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed those two girls (as well as my husband and myself). Meals at our house are often a struggle between what I want to make and what they want to eat, with compromises on both sides. Luckily we all have pretty open palates so everyone is usually happy.\u003c/p>\n\u003cp>Last Friday night was a perfect example for how this little game of tug-of-war works. I wanted to make a brisket (a lovely \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> grass fed cut that I got at the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a>). My daughters, however, had other plans. When I mentioned in the morning that I would make them a barbecued brisket during our traditional Friday Movie Night dinner, they both looked at me and frowned. Maddie said she wanted macaroni and cheese and Sophie agreed. As we were late for school, I ignored the comment so we could finish our morning routine, find shoes and rain jackets, and leave the house five minutes late for the bell. Although I like my children to want to eat whatever I make, my general rule is that I'm the mom and the cook, so I get to decide and I was determined to make brisket. Later that day, however, as I walked toward the grocery story in the cold rain, shivering and trying not to step in puddles, I realized that my daughters might be on to something. It really was the perfect day for homemade macaroni and cheese, all oozy and gooey and warm. My cold body started to crave it.\u003c/p>\n\u003cp>One thing I love about macaroni and cheese (other than its wonderful comfort food appeal), is that you can tweak it to suit your family’s needs. You can pretty much use whatever cheeses you like: I’ve had Italian versions with mozzarella and provolone, traditional versions with cheddar and American cheeses, and more epicurean types made with a roux, beautiful European cheeses, and heavy cream. You can add meat (such as ham, which I think tastes delicious), vegetables and herbs (parsley, peas, spinach and wild mushrooms are great), eggs (to fluff it up in the oven), or even toasted nuts (which I once saw and, I must admit, found appalling).\u003c/p>\n\u003cp>At our house, however, macaroni and cheese is usually simply what the name suggests –macaroni, cheese, and some milk and butter along with seasonings for a little extra flavor. I'm a food purist (well, at least most of the time) and so don't like to add too many ingredients to the dish as I want to taste the delicious cheese and pasta flavors. I also like to use at least three different types of cheeses as it gives the dish a richer and more nuanced taste. It's great to throw in something creamy (I like medium Tillamook cheddar or Colby), something sharp like aged provolone, Parmesan, or Gruyère, and something with a slightly distinct taste like Fontina or Cotswold.\u003c/p>\n\u003cp>A general rule for homemade macaroni and cheese is to make sure that every piece of pasta is covered in some creamy goodness. You don’t want a rude awakening from comfort-food nirvana by biting into a piece of plain pasta instead of bubbling savory cheese-coated noodles. Likewise, it's unappealing when the cheese clumps together in separated blobs.\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>To coat each piece of pasta, I make a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>and then add in some warm milk and whatever creamy cheese I'm using, which makes a thick cheesy sauce. I then pour this over some previously cooked al dente pasta. I try to cook the pasta ahead of time, so it's room temperature or cool when I use it, which in turn brings the cheese sauce down in temperature when you mix them together. The pasta, now blanketed in the cheese sauce, is ready to mix with the other cheeses. Because the pasta isn't hot, the other cheeses don't immediately melt when you add them in, allowing them to instead melt into and permeate the pasta while it's baking. This also allows the three cheeses to maintain more distinct flavors in the final dish as they melt on their own instead of together. Once I add the pasta to the buttered baking dish, I top it all with fresh breadcrumbs (usually heels of sliced bread chopped in the Cuisinart), which end up melting into the cheese on top to create a crunchy and slightly salty topping for the dish.\u003c/p>\n\u003cp>When I pulled the final dish from the oven last Friday, the cheeses were bubbling up and the top was crispy and crunchy. I served everyone a healthy portion alongside a plate of green salad (the cool crispness of the lettuce nicely accented the hot cheesy pasta). So there we were, kids and adults devouring homemade macaroni and cheese while watching \u003ca href=\"http://disney.go.com/disneyvideos/animatedfilms/homeontherange/main.html\">Home on the Range\u003c/a>. As I sat there watching Maggie and Mrs. Calloway outwit Alameda Slim, I realized this was really the perfect dish for our evening. If you’re unfamiliar with the movie, Maggie and Mrs. Calloway are cows, and so it would have been unseemly to have the beef brisket for dinner.\u003c/p>\n\u003cp>\u003cstrong>Homemade Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lb smallish pasta (such as celentani, small penne, or elbow)\u003cbr>1 ½ cups grated and packed Tillamook medium cheddar or Colby cheese\u003cbr>1 cup grated and packed Fontina or Cotswold cheese\u003cbr>1 cup grated and packed Gruyère, Parmesan, or aged provolone cheese\u003cbr>2 cups whole milk plus ½ cup to pour in later\u003cbr>1 Tbsp butter\u003cbr>1 tsp flour\u003cbr>½ - 1 tsp salt\u003cbr>½ tsp pepper\u003cbr>A dash of nutmeg\u003cbr>½ cup fresh bread crumbs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta until al dente. Run cold water over it in a colander until it cools. Set aside. Preheat oven to 350 degrees.\u003cbr>2. Butter a large casserole dish.\u003cbr>3. Grate cheeses and set them aside.\u003cbr>4. Heat the milk in a sauce pan, being sure not to let it boil. Turn off heat and cover until ready to use.\u003cbr>5. In a medium sauce pan, melt butter on medium heat. Whisk in the flour when it starts to bubble, making a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>.\u003cbr>6. Add in the 2 cups of warm milk, whisking to incorporate it into the roux. Warm on medium until small bubbles start to form in the milk.\u003cbr>7. Turn off the heat and add the Tillamook or Colby cheese, stirring until it evenly melts and becomes smooth.\u003cbr>8. Add a ½ tsp salt, the nutmeg and the pepper to season.\u003cbr>9. In a large pot or bowl, mix the cooled pasta with the cheese sauce. Stir until the sauce is completely incorporated. Taste a piece of pasta and add the other ½ tsp of salt and more pepper if desired.\u003cbr>10. Add in the other two cheeses and gently stir so most of the cheese retains its grated appearance.\u003cbr>11. Place pasta and cheese in the buttered casserole dish and drizzle the remaining half cup of milk on top.\u003cbr>12. Spread the fresh bread crumbs evenly on top.\u003cbr>13. Oil a piece of aluminum foil large enough to cover the casserole dish and tighten it around the sides, oil side down.\u003cbr>14. Bake for 20 – 25 minutes or until the cheese starts to bubble up from inside the pasta.\u003cbr>15. Uncover the dish and bake for another 5-7 minutes or until the top starts to nicely brown and crisp up. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/851/resist-the-box-homemade-macaroni-and-cheese","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_731","bayareabites_678","bayareabites_679","bayareabites_677"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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